Print Options
Print size
Toggle sections to include:
Preview
Appetizers · Mains · Baking
Baked Bruschetta Chicken with Balsamic Glaze
Ingredients
- Chicken
- 4 boneless skinless chicken
- 2 tsp olive oil
- 1 tsp salt.
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- Tomato Bruschetta
- 1 cup shredded Mozzarella cheese
- 1 pint cherry tomatoes, halved
- ¼ cup red onion, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ cup fresh basil, chopped
- Balsamic reduction
Steps
- Bake the chicken
- Preheat the oven to 425F. Grease a large baking dish with olive oil or cooking spray.
- Place the chicken breasts into the baking dish, drizzle with olive oil, and season with salt, black pepper, basil, and oregano.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
- Make the Tomato Bruschetta:
- While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.
- Combine:
- 1 Remove the chicken from the oven and carefully top with shredded cheese and the tomato bruschetta.
- 2 Return the baking dish to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
- 3 Remove from the oven and allow to rest before drizzling with the balsamic reduction
Notes
If you'd like to make the balsamic reduction, combine 1 cup balsamic vinegar and 3 tablespoons brown sugar in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 8 minutes until the sauce thickens and is reduced by half.
Dad Recommendations:
Use sliced mozzarella instead of shredded.
Make the tomato bruschetta mixture first this way flavors can marinade.
Dad Recommendations:
Use sliced mozzarella instead of shredded.
Make the tomato bruschetta mixture first this way flavors can marinade.
Appetizers · Mains · Baking · Recipe entered by: Greg DeSanto
Baked Bruschetta Chicken with Balsamic Glaze
Steps
- Bake the chicken
- Preheat the oven to 425F. Grease a large baking dish with olive oil or cooking spray.
- Place the chicken breasts into the baking dish, drizzle with olive oil, and season with salt, black pepper, basil, and oregano.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
- Make the Tomato Bruschetta:
- While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.
- Combine:
- 1 Remove the chicken from the oven and carefully top with shredded cheese and the tomato bruschetta.
- 2 Return the baking dish to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
- 3 Remove from the oven and allow to rest before drizzling with the balsamic reduction
If you'd like to make the balsamic reduction, combine 1 cup balsamic vinegar and 3 tablespoons brown sugar in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 8 minutes until the sauce thickens and is reduced by half.
Dad Recommendations:
Use sliced mozzarella instead of shredded.
Make the tomato bruschetta mixture first this way flavors can marinade.
Dad Recommendations:
Use sliced mozzarella instead of shredded.
Make the tomato bruschetta mixture first this way flavors can marinade.