Bruschetta chicken is not only summer’s favorite but our family’s too! It’s made with chicken breast that is browned in a pan to crispy up the outside, then placed in a baking dish topped with cheese and a combination of tomatoes and basil before being baked.
- 1 (12 oz) package cherry tomatoes, cut in half
- 1/2 cup fresh basil, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 chicken breasts
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 slices provolone cheese
- 2 tbsp balsamic glaze
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Preheat oven to 375 degrees F.
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Combine the bruschetta topping ingredients in a medium bowl. Set aside.
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Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium/high heat. Transfer chicken to skillet. Brown each side of chicken for 2-3 minutes until both sides are golden and crisp. Transfer to baking dish.
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Top each chicken breast with 2 slices of provolone cheese. Top with half of the bruschetta topping. Drizzle 1 tbsp of balsamic glaze. Place into oven and bake for 30-35 minutes or until completely cooked through. Cooking time will depend on the size of the chicken breast.
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Remove from oven, top with remaining bruschetta topping and a final drizzle of balsamic glaze.