Cooking Instructions
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Step 1
Make the bruschetta by mixing
Tomatoes (1 1/2 cups)
,
Red Onion (1/2)
,
Garlic (2 cloves)
,
Fresh Basil (1/4 cup)
, and
Olive Oil (2 Tbsp)
in a medium bowl. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside in the fridge.
Step 2
Butterfly the
Boneless, Skinless Chicken Breasts (3)
. Season with
Italian Seasoning (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
on both sides.
Step 3
In a skillet, heat the
Olive Oil (2 Tbsp)
over medium-high heat. Once hot, add chicken to the skillet and cook for 2-3 minutes.
Step 4
Flip the chicken and top each piece of chicken with
Shredded Mozzarella Cheese (1 cup)
. Cover with a lid and cook for 1-2 minutes until the cheese is melted. Remove from the heat.
Step 5
Top each chicken breast with bruschetta and drizzle with
Balsamic Glaze (1/4 cup)
. Garnish with whole basil leaves and serve with
Baguette (1)
.
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