Ingredients
For the chicken:
2 lb chicken breast, boneless and skinless
2 Tbs olive oil
2 cloves garlic, minced
1 Tbs Italian seasoning (or other herb mix)
salt, to taste
black pepper, to taste
6 oz mozzarella cheese, part-skim, sliced
For the bruschetta:
4 tomatoes, Roma (or other tomato)
1/4 cup onion, red, chopped
1/2 cup basil, fresh, chopped
2 Tbs olive oil
1 Tbs balsamic vinegar (or other vinegar)
2 cloves garlic, minced or pressed
salt, to taste
black pepper, to taste
Instructions
Directions
Prep
1. Pat chicken breasts dry and place in a glass baking dish or deep bowl.
2. Preheat oven to 375° F.
3. Mince garlic.
Make
1. Whisk together olive oil, garlic, and Italian seasoning. Pour into the glass baking dish or deep bowl and add chicken. Turn to coat and let stand for 10 minutes.
2. Place chicken on a parchment-lined baking sheet, sprinkle with Italian seasoning, and season with salt and pepper. Bake for about 20 minutes until the internal temperature reaches 165° F.
3. Meanwhile, prepare bruschetta topping.
4. Just before the chicken is done, place a slice of mozzarella on each breast and leave it in the oven for 2 minutes to melt. Remove chicken from oven and top with bruschetta mixture.
5. Serve immediately.
For the bruschetta:
Prep
1. Chop tomatoes and basil.
2. Mince garlic.
Make
1. Add all ingredients to a bowl and stir to combine. Season with salt and pepper.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 1
- Calories: 484