CHICKEN BRUSCHETTA

Chicken Bruschetta

Serves 6

Ingredients

• 6 - 4 oz Chicken Boneless Skinless Breasts 

• 1 ½  tsp Dried Basil

• 1 ½  tsp Dried Oregano

• 3 Garlic Cloves, minced

• ⅓ c Extra Virgin Olive Oil

• 1 tsp Seasoned Salt

• ½ tsp black pepper

• 6 slices Fresh Mozzarella

Directions

Heat oven to 400°F.

Pound out chicken breasts so they are all the same thickness. 

In a separate  bowl, mix the basil, oregano, garlic, seasoned salt, black pepper and olive oil.  Add the chicken and the marinade to a ziplock bag and marinate for at least 2 hours or as long as overnight.

Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.  

Bake for 22 minutes, then top each piece of chicken with mozzarella cheese and broil for 4-5 more minutes or until the cheese has melted.

Serve chicken topped with the bruschetta.

Bruschetta

Ingredients

• 3 c Cherry Tomatoes, halved

• ¼ c Extra Virgin Olive Oil

• ⅛ c Balsamic Vinegar

• ¼ c Fresh Basil, chopped

• ¼ tsp Dijon Mustard

• 1 Garlic Clove, minced

• 1 tsp Salt

• ½ tsp Pepper

Directions

Place the halved cherry tomatoes in a bowl.  Mix the olive oil, balsamic, basil, dijon, garlic, salt and pepper together in a small bowl, once combined pour over tomatoes.  

Let the bruschetta sit on the counter at room temperature until ready to serve.  The longer it sits the better it is.