This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.
4 (5oz) Chicken (boneless, skinless breast) – marinated in garlic, olive oil, Italian seasoning, salt substitute, and black pepper (See Notes)
½ cup mozzarella cheese (shredded)
¼ cup parmesan cheese (shaved)
1 tsp Italian seasoning
½ tsp granulated garlic
½ tsp onion powder
¼ tsp salt substitute and black pepper
¼ tsp chili flakes
1 cup tomatoes (2-3 medium firm Roma tomatoes, small diced (seeds discarded)
¼ cup diced red onion
1 tbsp balsamic vinegar
1 tbsp garlic (minced)
4 tbsp fresh basil (chopped, more for garnish)
½ tbsp olive oil
¼ tsp salt substitute
¼ tsp black pepper
1 cup balsamic vinegar
½ cup brown sugar (optional)
- Preheat the oven to 325 degrees Fahrenheit. Spray a rimmed baking sheet or a rectangular casserole baking dish with cooking spray.
- Mix the bruschetta ingredients in a bowl. Set aside.
- Using a pan for searing – Heat over medium-high heat – Place marinated chicken in the pan and sear each side for 2-3 minutes until caramelized coating appears.
- Mix seasoning for chicken.
- Place seared chicken in a rimmed baking dish or casserole in a single layer. Sprinkle a generous pinch of seasoning. Bake on the middle rack for 15-20 minutes covered with foil or until chicken registers 175 degrees Fahrenheit in the thickest part.
- While chicken cooks, combine cheeses and set aside.
- When the chicken is done, remove the foil. Spoon bruschetta on top of seasoned chicken breasts and top with cheese. Return to oven.
- Continue to bake uncovered until cheese melts.
- Once done, transfer the chicken to a serving plate with a wide spatula. (Don’t discard the liquid from the pan. It is very delicious and flavorful. Use it to season rice or refrigerate to use later as chicken stock.)
- Garnish with fresh chopped basil. Serve with pasta or favorite veggie, a drizzle of balsamic glaze (optional, recipes in notes).
- (If making from scratch, prepare while cooking chicken.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat) (See notes)
For Chicken Marinade: I used a homemade Italian dressing (½ cup olive oil, ½ cup avocado oil, 4 tbsp Italian dressing, ½ tsp pepper, ⅛ tsp salt).
For Balsamic Glaze: I attempted using just the vinegar without sugar and wasn’t able to get it to thicken to a syrup-like consistency. I then added sugar and reduced it a bit more. It needs to cool to at least room temperature before it will thicken up nicely.
Serving size: 1 chicken breast with toppings
Image of Chicken Bruschetta paired with Italian Pasta Salad