Ingredients
For the Chicken:
2 tbsp olive oil, extra virgin
4 chicken breasts
Salt & pepper to taste
1 tbsp dried basil
1 tbsp minced garlic
For the Bruschetta:
3 ripe roma tomatoes, diced
7 basil leaves, chopped
1 sprig oregano, chopped
2 tsp minced garlic
1 tbsp olive oil, extra virgin
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
For the Balsamic Glaze:
1 cup balsamic vinegar
Instructions
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For the Chicken:
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Heat olive oil in a sauté pan or cast iron skillet over medium-high heat.
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Season chicken breasts with salt, pepper, and dried basil. Cook in the pan until browned (about 5 minutes).
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Flip chicken, add minced garlic, and cook for another 5 minutes until the chicken is cooked through.
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For the Bruschetta:
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In a bowl, combine diced tomatoes, chopped basil, oregano, garlic, olive oil, balsamic vinegar, salt, and pepper. Stir to combine.
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For the Balsamic Glaze:
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Pour balsamic vinegar into a saucepan and bring to a boil over medium-high heat.
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Reduce the heat to medium and simmer for 10 minutes, stirring occasionally until it thickens into a glaze. Set aside to cool.
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Assembling the Dish:
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Place cooked chicken on serving plates. Top with bruschetta mixture and drizzle with balsamic glaze.
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Serve immediately.
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Notes
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For a smoky flavor, try grilling the chicken instead of pan-frying.
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To make this vegan, replace chicken with tofu or tempeh.
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Add fresh mozzarella or parmesan on top of the bruschetta for a cheesy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Gluten Free
