Bruschetta Chicken

This gorgeous meal marries two incredible dishes – tomato bruschetta and savory chicken. There’s also a melty mozzarella layer, so this recipe delivers layer upon layer of flavorful, textural elements.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword bruschetta, tomato basil chicken recipe, tomato bruschetta

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 293kcal

Author Robin Miller

Ingredients

For the Tomato Topping

3-4 Roma/plum tomatoes seeded and chopped
2 cloves garlic minced or pressed
Salt and black pepper
1 tablespoon olive oil
2 tablespoons thinly sliced fresh basil

For the Chicken

4 boneless skinless chicken breasts thinly sliced, or pounded to ¾-inch thickness
1 tablespoon olive oil plus more for coating the grill or grill pan
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper
4 slices fresh mozzarella cheese or mozzarella cheese of choice, including the shredded variety

For Serving

Balsamic glaze or balsamic reduction
Freshly grated pecorino Romano cheese or parmesan cheese, or Grana Padano

Instructions

To make the tomato topping, in a medium bowl, combine the tomatoes, garlic, and ½ teaspoon of salt. Let stand while you prepare the chicken.
To prepare the chicken, pat the chicken breast pieces dry and then brush both sides with the olive oil.
Season both sides of the chicken with the Italian seasoning, garlic powder, onion powder, salt, and pepper.

To Grill

Coat an outdoor grill or grill pan with olive oil and preheat to medium-high heat.
Add the chicken to the hot grill and cook for 3 to 5 minutes per side, until a meat thermometer reads 165 degrees F.
Remove the chicken from the heat, top with the mozzarella cheese, and let stand for 5 minutes.

To Bake

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Transfer the chicken to the prepared pan and roast for 12 to 15 minutes, or until a meat thermometer reads 165 degrees F.
Remove the pan from the oven, top the chicken with the mozzarella cheese and let stand for 5 minutes.

To Serve

To finish the tomato topping, add the olive oil and basil and toss to combine. Season to taste with salt and pepper.
Arrange the chicken on a serving platter or individual plates. Top the chicken with the tomato topping, a drizzle of balsamic glaze, and grated pecorino Romano cheese.
Serve immediately.

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