Ingredients:

  • 3 cups fresh tomatoes, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh basil, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil, extra virgin
  • Salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Combine diced tomatoes, minced garlic, chopped basil, balsamic vinegar, and olive oil in a bowl. Season with salt and pepper. Mix well and set aside to marinate.
  2. Preheat oven to 400°F (200°C/Gas Mark 6).
  3. Season chicken breasts with salt and pepper.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
  5. Remove skillet from heat. Spoon bruschetta mixture evenly over each chicken breast.
  6. Sprinkle mozzarella and Parmesan cheese over the bruschetta topping.
  7. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and cheese is melted and bubbly.
  8. Garnish with extra fresh basil, if desired. Serve warm.