Baked Chicken Bruschetta
Serves
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
For the chicken marinade:
4 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp Dijon mustard
4 tbsp lemon juice
1 tsp lemon zest
1 ½ tbsp garlic, minced
pinch of red chili flakes
¼ tsp salt
¼ tsp black pepper
1.5 lb (680 g) chicken breasts
4 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp Dijon mustard
4 tbsp lemon juice
1 tsp lemon zest
1 ½ tbsp garlic, minced
pinch of red chili flakes
¼ tsp salt
¼ tsp black pepper
1.5 lb (680 g) chicken breasts
For the bruschetta:
4 large tomatoes, diced
¼ tsp salt
½ small red onion, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
10 basil leaves, chopped
4 oz (115 g) mozzarella sliced
4 tsp balsamic glaze, for serving
4 large tomatoes, diced
¼ tsp salt
½ small red onion, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
10 basil leaves, chopped
4 oz (115 g) mozzarella sliced
4 tsp balsamic glaze, for serving
Nutrition
(Per Serving)
Calories
285
Fats
12 g
Protein
31 g
Carbs
12 g
Instructions
- Place all marinade ingredients into large bowl and mix well. Add in chicken breasts and coat well. Set aside to marinade.
- To prepare bruschetta topping, place diced tomatoes in sieve over bowl and sprinkle ¼ teaspoon salt. Set aside for about 10 minutes to let excess water drain from tomatoes.
- Discard excess water and place tomatoes into bowl. Add red onion, garlic, olive oil, balsamic vinegar, and basil. Season with pepper, then mix to combine.
- Preheat oven to 390°F (200°C). Place chicken breast and some marinade into oven-proof dish and bake for 20 to 25 minutes, until chicken has cooked through. Top chicken with mozzarella slices and bake for 1 to 2 more minutes to let cheese melt.
- Place chicken breast onto 4 plates. Top with tomato bruschetta and drizzle of balsamic glaze.