Bruschetta Chicken with Balsamic Glaze with Perdue Farms Chicken
This baked bruschetta chicken is an easy recipe that is healthy, full of flavor and the perfect mid-week
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Ingredients
- 4 6- ounce Perdue Farms boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup Mozzarella cheese
- Balsamic reduction
Tomato Bruschetta:
- 1- pint cherry tomatoes, halved
- ¼ cup chopped red onion
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ cup chopped fresh chopped basil
Instructions
- Preheat oven to 425F. Grease a large baking dish with olive oil or cooking spray.
- Place the chicken breasts into the baking dish and drizzle with olive oil and season with salt, black pepper, basil, and oregano.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
- While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.
- Remove the chicken from the oven and carefully top with shredded cheese and the Tomato Bruschetta.
- Return to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
- Remove from the oven and allow to rest before drizzling with the Balsamic reduction.
Nutrition
Calories: 326kcal | Carbohydrates: 11.1g | Protein: 30.7g | Fat: 16.7g | Saturated Fat: 4.5g | Cholesterol: 97.7mg | Sodium: 570.8mg | Fiber: 0.9g | Sugar: 8.6g
