Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6-8 oz/170-225g each)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons balsamic vinegar (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning (5ml)
  • 1 teaspoon salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • ½ teaspoon paprika (2.5ml)
  • 2 cups chopped tomatoes (about 4-5 large tomatoes, deseeded)
  • 1 tablespoon extra virgin olive oil (15ml)
  • ½ tablespoon balsamic vinegar (7.5ml)
  • 2 cloves garlic, minced
  • ⅓ cup fresh basil, chopped
  • ¼ teaspoon salt (1.25ml)
  • Cracked black pepper, to taste
  • 4 slices fresh mozzarella
  • Balsamic glaze, for drizzling
  • Optional: Shredded Parmesan cheese, for garnish

Instructions:

  1. Whisk together marinade ingredients in a large bowl. Pound chicken breasts to an even thickness (about ½ inch). Add chicken to marinade, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
  2. Deseed tomatoes by cutting in half and scooping out seeds. Dice tomatoes and add to a small bowl. Add remaining bruschetta topping ingredients. Stir to combine and chill in the refrigerator until ready to serve.
  3. Preheat grill to 400°F (200°C) and brush grates with oil. Remove chicken from marinade (discard marinade). Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F (74°C). Top with mozzarella during the last minute; close grill until cheese melts.
  4. Heat olive oil in a large sauté pan over medium-high heat. Remove chicken from marinade (discard marinade). Sear chicken for 3-4 minutes per side, until golden brown. Reduce heat to medium and cook for 5-7 minutes, until internal temperature reaches 165°F (74°C). Top with mozzarella during the last few minutes; cover pan until cheese melts.
  5. Preheat oven to 400°F (200°C) and spray a baking dish with cooking spray. Remove chicken from marinade (discard marinade). Bake chicken for 20-22 minutes, until internal temperature reaches 165°F (74°C). Top with mozzarella and broil for 2-3 minutes, until cheese melts.
  6. Transfer cooked chicken to a plate. Top each chicken breast with bruschetta topping. Drizzle with balsamic glaze. Optional: Garnish with shredded Parmesan cheese. Serve immediately.