Baked Bruschetta Chicken
thin boneless skinless chicken breasts
House Seasoning Blend
Mazola Corn Oil
minced fresh basil
part-skim mozzarella cheese
Preheat oven to 350 degrees.
Season chicken on both sides with 1 teaspoon of House Seasoning Blend.
Heat 1 tablespoon of Mazola Corn Oil in a large, oven safe skillet over medium high heat.
Sear chicken on each side - about 2-3 minutes per side.
Transfer skillet to oven and bake for 20 minutes or until internal temperature of chicken is 160 degrees.
While chicken is baking, make the bruschetta topping.
In a bowl, combine the chopped tomatoes, shallots, garlic and basil.
Stir in 1/4 teaspoon of House Seasoning Blend, remaining tablespoon of Mazola Corn Oil and balsamic vinegar. Stir to combine.
When chicken has reached an internal temperature of 160 degrees, remove the pan from the oven and top each chicken breast with 1/4 cup of bruschetta mixture.
Sprinkle the mozzarella cheese on top of the tomato mixture and return the chicken to the oven for 5 minutes.
Remove chicken from the oven and drizzle with balsamic glaze before serving.
Bring balsamic vinegar to boil in a small saucepan.
Reduce heat and simmer for 25 minutes or until reduced by at least half.
Chopped olives add a salty briny flavor.
Parmesan enhances the flavor, shave some on top.
Fresh basil and Parsley on top.
Top a breaded chicken breast with the bruschetta topping.
Make sure that you have an oven safe skillet or transfer to a baking dish.
Copyright 2021 It Is a Keeper (www.itisakeeper.com). All rights reserved.
COPYRIGHT © 2022 www.itisakeeper.com