Ingredients
Chicken
- 4 boneless, skinless chicken breasts (pounded to an even thickness)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Bruschetta
- 2 Roma tomatoes, seeded and diced
- 1/4 cup minced shallot (or red onion)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Toppings
- 1 avocado, sliced
- 8 ounces fresh mozzarella, sliced
- Balsamic glaze (for drizzling)
Instructions
1. Make the Bruschetta
- Combine diced tomatoes, minced shallot, minced garlic, chopped basil, 2 tablespoons of olive oil, and balsamic vinegar in a bowl. Season with salt and pepper and set aside.
2. Cook the Chicken
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season chicken breasts on both sides with salt and pepper. Add to the hot skillet and cook for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
3. Assemble
- Transfer cooked chicken to a baking sheet lined with parchment paper or foil.
- Top each chicken breast with a generous amount of bruschetta mixture.
- Layer slices of mozzarella cheese over the bruschetta.
4. Bake
- Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
5. Finish and Serve
- Remove chicken from the oven and top with sliced avocado.
- Drizzle with balsamic glaze.
- Serve immediately with your favorite sides like pasta, salad, or roasted vegetables.
Tips
Pounding the chicken: Ensures even cooking and tenderness.
Fresh ingredients: Use the freshest tomatoes, basil, and mozzarella you can find. It makes all the difference.
Make your own balsamic glaze: Simmer balsamic vinegar in a small saucepan over low heat until reduced and thickened.
Adjust toppings: Feel free to add your favorite ingredients like pesto, roasted red peppers, or a sprinkle of Parmesan cheese.
