Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried oregano
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 8–10 fresh basil leaves, thinly sliced
- 1/4 teaspoon balsamic vinegar
- 4 slices whole milk low moisture mozzarella cheese
- Balsamic glaze, for drizzling (optional)
Instructions
- Butterfly cut the chicken breasts in half, and place them in a large resealable bag.
- In a small bowl, whisk together the balsamic vinegar, olive oil, 1 teaspoon salt, 2 tbsp honey, 1/2o teaspoon pepper, and dried oregano. Pour the marinade over the chicken in the bag, seal it, and toss to coat. Allow the chicken to marinate in the fridge for at least 2 hours, or overnight if possible.
- Preheat the oven to 350°F. Line a sheet pan with aluminum foil.
- Arrange the chicken breasts in a single layer on the prepared sheet pan. Season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bake the chicken in the oven for 22 minutes.
- While the chicken is cooking, prepare the bruschetta topping. In a medium bowl, combine the diced tomatoes, diced red onion, minced garlic, and sliced basil leaves. Add 1/4 teaspoon balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and black pepper. Toss everything together to combine.
- Once the chicken has cooked for 22 minutes, remove the pan from the oven. Place a slice of mozzarella cheese on top of each chicken breast.
- Return the pan to the oven and broil on high for 3 minutes, or until the cheese is melted and golden brown.
- Remove the pan from the oven again, and top each chicken breast with a generous spoonful of the bruschetta mixture.
- Drizzle each chicken breast with balsamic glaze, if desired, and enjoy!