Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 cups Roma tomatoes, finely diced
  • ¼ cup fresh basil, chiffonade
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • 8 oz fresh mozzarella, sliced or shredded
  • 2 tbsp balsamic glaze

Instructions:

  1. In a medium bowl, combine the diced tomatoes, sliced basil, minced garlic, balsamic vinegar, olive oil, and salt. Toss gently to combine and let sit at room temperature.
  2. Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, oregano, salt, and pepper.
  3. Heat an oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until a mahogany-colored crust forms.
  4. Preheat oven to 400°F (200°C). Top each seared chicken breast with a slice of mozzarella, then spoon the bruschetta mixture over the cheese.
  5. Bake for 8–10 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 160°F (71°C).
  6. Remove from oven and let the meat rest for 5 minutes to reach a final internal temperature of 165°F (74°C). Drizzle with balsamic glaze before serving.