Baked Bruschetta Chicken

All the flavors of bruschetta on top of baked chicken - it’s herby, garlicky, and too good!

I have made a few different bruschetta chicken recipes but I think this one may be my favorite because I really love the red onions and I think grape tomatoes are so much easier to work with rather than dicing up multiple tomatoes. Halving grape tomatoes is by far quicker and easier, in my opinion. Either way, I just really dug this recipe in general -it’s herby, garlicky with the bite of balsamic vinegar throughout. Just fantastic!

What you need:

For the Chicken:

• 4 chicken breasts (about 6 oz each)

• 2 Tbsp. olive oil

• 2 Tbsp. balsamic vinegar

• 2 cloves minced garlic

• 1 tsp. Italian seasoning

• 1/2 tsp. salt

• 3/4 cup shredded mozzarella

For the Bruschetta:

• 1 1/2 cups cherry tomatoes, halved

• 3 cloves minced garlic

• 1/2 small red onion, diced

• 1 tsp. balsamic vinegar

• 1 tsp. olive oil

• 1/2 cup chopped basil

• 1/2 tsp. salt

Directions:

1. For the chicken: Place chicken in a 9x13-inch baking dish.

2. In a small bowl, mix together 2 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, 2 cloves minced garlic, Italian seasoning, and 1/2 tsp. salt.

3. Pour over chicken and turn to coat each side. Let rest for 10 minutes while you preheat the oven to 425 degrees.

4. Bake for 25 to 30 minutes or until cooked through.

5. For the bruschetta: Add all bruschetta ingredients in a bowl and toss to combine.

6. Once chicken has cooked through, remove from oven and top with mozzarella.

7. Pour bruschetta over the top and return to oven for another 5 minutes to melt the cheese.

Recipe from Buns In My Oven