Bruschetta Chicken Bake
Bruschetta is and always has been one of Élizabeth’s favourite appetizers. I, on the other hand, only started liking it later in life; once I got over my fear of eating pieces of tomato instead of just tomato sauce. The downside of bruschetta is that it’s not very filling to have on it’s own. Enter bruschetta chicken.
This is a pretty simple recipe without any complicated ingredients or methods, and it makes excellent leftovers. If you can chop tomatoes and grate cheese you’re 90% of the way there. That makes it perfect for hassle-free weeknight cooking.
There’s a thousand different varieties of bruschetta (in fact, the Italian restaurant across the street from us has a bruschetta of the day!) and that means there’s a thousand ways to make this dish. Some free ideas, try replacing some of the tomatoes with figs, or adding some marinated artichoke hearts. Feel free to invent your own and tell us how it went!
- 4
- 10 minutes
- 25 minutes
Ingredients
- 3 tomatoes
- 1/4 cup freshbasil
- salt + pepper
- 1 tsp olive oil
- 1/2 tbsp balsamic vinegar
- 1/2 cup of shredded cheese
- 4 chicken breasts
Directions
- Preheat oven to 375 F.
- Mix the tomatoes, basil, salt + pepper, olive oil and balsamic vinegar and set aside.
- Heat some olive oil in a skillet, season the chicken breasts with salt and pepper and sear the chicken breast for ~3-4 minutes on each side.
- Transfer the chicken to a baking dish and cook for 10 minutes.
- Add the bruschetta mix to the chicken and cook for ~ 5 minutes or until the internal temperature reaches 165 F.
- Add the cheese and cook for an extra 4-5 minutes or until the cheese is melted.
- Enjoy with a side salad!
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