Bruschetta Chicken

By spend with pennies

Ingredients

4 boneless skinless chicken breasts
4 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
1 clove garlic (minced)
1 teaspoon Italian seasoning
salt and black pepper (to taste)
¾ cup marinara sauce
2 cups cherry tomatoes (whole)
4 slices fresh mozzarella cheese
1 cup cherry tomatoes (diced)
1 clove garlic (minced)
2 tablespoons fresh basil (chopped)
1 tablespoon olive oil
½ tablespoon red wine vinegar (or balsamic)

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 400°F.

Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

Place marinara sauce in the bottom of a 9x13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.

Top with mozzarella and broil 2-3 minutes.

Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.