Ingredient:
4 roma tomatoes, cut in 1/2-inch dice
2 garlic cloves, grated
3 tbsp sliced basil leaves, plus more to garnish
2 tbsp balsamic vinegar
1 tbsp olive oil
salt
fresh ground pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
Method:
Preheat oven to 375 degrees F.
Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
To serve, top with reserved bruschetta and more basil.
4 roma tomatoes, cut in 1/2-inch dice
2 garlic cloves, grated
3 tbsp sliced basil leaves, plus more to garnish
2 tbsp balsamic vinegar
1 tbsp olive oil
salt
fresh ground pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
Method:
Preheat oven to 375 degrees F.
Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
To serve, top with reserved bruschetta and more basil.
