Ingredients
1 cup finely cubed Roma tomatoes
1 clove garlic, minced
1 shallot, minced
3 fresh basil leaves, finely chopped
2 tablespoons olive oil, divided
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
2 large boneless, skinless chicken breasts, cut in half lengthwise
4 slices mozzarella cheese (alternatives: provolone or Monterey Jack)
¼ cup balsamic glaze
Instructions
1-In a bowl, combine the tomatoes, garlic, shallot, basil, half of the salt and pepper, and 1 tablespoon olive oil. Adjust seasoning to taste and set aside for the flavors to blend.
2-Season both sides of the chicken breasts with the remaining salt and pepper to enhance their natural taste.
3-Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until browned and fully cooked through.
4-Place a slice of mozzarella on each piece of chicken, cover the skillet, and let the cheese melt for about 1-2 minutes. Then, remove from heat to keep everything fresh.
5-Top each piece of chicken with the prepared bruschetta mixture and drizzle with balsamic glaze before serving for that final burst of flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Store chicken and bruschetta separately in airtight containers to maintain freshness.
❄️ Chicken can be frozen for up to 4 months; thaw overnight in the refrigerator before reheating.
🔥 Reheat chicken in the oven at 400°F (about 200°C) for 10 minutes covered with foil, or use a microwave for convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 249 kcal
- Sugar: 5 g
- Sodium: 537 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 59 mg