Baked Bruschetta Chicken

October 11, 2013

I know that summer is over and that tomatoes aren’t at their best right now, but I eat tomatoes year-round and am none the wiser of the differences. I seriously eat something with tomatoes almost every single day.

I love the caprese-like combination of tomatoes, basil, and fresh mozzarella. Seriously, you can see my love of that combo in my favorite pasta recipe.

I make this once a week. Just now that I am pregnant I make it without the fresh mozzarella. It is still just as awesome.

Somebody else that loves that combination is Heidi from foodiecrush. She did an amazing round up of all things tomato, basil, and cheese related.

If you have time, head over and check out all the amazing creations.

It might be repetitive of me but in addition to making my favorite tomato-laden pasta once a week, I have now been making this chicken dish on the reg too!

It is seriously so easy. It is done in thirty minutes, it is gluten-free, and kind of healthy!

Serve this up with some green beans or roasted vegetables and you have an instant classic.

I know you will be making this once a week, just like me.

Baked Bruschetta Chicken

Course Entree
Servings 2 -3
Author Sarcastic Cooking

Ingredients

  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • ½ Tablespoon Balsamic Vinegar
  • Pinch of Salt and Pepper
  • 1 Clove Garlic grated
  • 1 Large Tomato seeded and diced
  • Juice of ½ Lemon
  • ¼ Cup Chopped Fresh Basil

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Arrange chicken breasts in a medium baking dish, leave about a ½ an inch between each breast. Drizzle olive oil and balsamic vinegar over the chicken. Use tongs to toss the chicken in the oil and vinegar.
  3. Season each breast with a little bit of salt and pepper on each side. Take about 1/3 of the grated garlic and spread it over the top of each breast.
  4. Top each breast with 1/3 of the diced and seeded tomatoes. Squeeze some lemon juice all over the tomatoes and chicken.
  5. Bake the chicken in the oven for 30 minutes, until the internal temperature of the chicken is 165 degrees F.
  6. Top the chicken with the chopped basil and serve right away.

 

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  • babykitted
    March 22, 2016 at 2:52 am

    This recipe was very quick, cheap and easy! Perfect for a family on a budget and/or a person rushing to get dinner on the table. Preparation was quick and easy, and the cook time was perfect! I preseasoned my chicken in Mrs. Dash’s Garlic and Herb seasoning, Italian seasoning, salt and pepper before putting the cheese over. It made the chicken very flavorful and added to the overall taste of the dish. Besides seasoning the chicken, I wouldn’t change a thing! This is definitely a keeper. Thanks for the nice post.

  • Belle Starr
    September 17, 2015 at 4:44 pm

    Just discovered this site because of your chicken and waffles recipe—this one looks amazing and SO EASY. Will definitely try it next week!

    • Belle Starr
      January 15, 2016 at 6:10 pm

      Yep, this recipe is FANTASTIC.

  • Stephie @ EYHO
    October 14, 2013 at 11:00 pm

    Ok, shut the front door, that plating in the last photo is GAWGEOUS. Please come plate all of my blog meals? I think I’ve gotten worse at plating, not better, in the past two years.

    And you know I can’t say no to a tomato, regardless of the season.

  • DessertForTwo
    October 14, 2013 at 9:51 am

    I eat this flavor combo year-round, too! I grow basil indoors in the winter 🙂

  • Kayle (The Cooking Actress)
    October 13, 2013 at 6:31 pm

    I love bruschetta and chicken, regardless of season!

  • Susan
    October 11, 2013 at 3:58 pm

    Tasty! Also I’m still getting fresh tomatoes from my CSA, so they are still decent ones out there.

  • Stephanie @ Girl Versus Dough
    October 11, 2013 at 9:22 am

    Anything caprese-like knows no season, in my book. It’s too good to pass up! This looks scrumptious.