Ingredients:

  • 4 ripe Roma tomatoes, diced (approximately 500g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 tablespoon extra virgin olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts (about 150-175g each)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • ½ cup shredded mozzarella cheese or fresh mozzarella slices (approximately 50g)
  • Grated Parmesan cheese, to taste
  • Fresh basil leaves, for garnish
  • Balsamic glaze, for drizzling (optional)

Instructions:

  1. In the medium bowl, combine diced tomatoes, minced garlic, chopped basil, balsamic vinegar, and olive oil. Season with salt and pepper. Stir well and set aside to marinate at room temperature.
  2. Pat the chicken breasts dry with paper towels.
  3. In a small bowl, mix olive oil, italian seasoning, garlic powder, onion powder, salt, and pepper. Rub chicken breasts with the olive oil mixture ensuring it’s evenly distributed.
  4. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Heat a skillet over medium-high heat with a drizzle of olive oil. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. During the last minute of cooking, if using, top each chicken breast with mozzarella cheese. Cover the grill or pan to melt the cheese.
  7. Transfer the cooked chicken to plates. Spoon the bruschetta mixture generously over each chicken breast.
  8. Garnish with grated Parmesan cheese, fresh basil leaves, and a drizzle of balsamic glaze, if desired. Serve immediately.