Description
Mozzarella Bruschetta Chicken with juicy tomatoes, basil, and balsamic glaze—fresh, healthy, and perfect for weeknights.
Ingredients
Scale
- 1 cup cherry tomatoes, quartered
- 4 tbsp extra-virgin olive oil, divided
- 1 tbsp finely chopped shallot
- 1 tbsp chopped fresh basil (plus extra leaves for garnish, optional)
- 2 tsp red-wine vinegar
- 1 medium clove garlic, finely chopped
- ¾ tsp ground black pepper, divided
- ¼ tsp salt, divided
- 4 (4-ounce) chicken cutlets
- 4 (1-ounce) slices part-skim low-moisture mozzarella cheese
- 4 tsp balsamic glaze
Instructions
- In a medium bowl, combine the cherry tomatoes, 2 tablespoons olive oil, shallot, chopped basil, red-wine vinegar, garlic, ¼ teaspoon pepper, and a pinch of salt. Toss gently and set aside to marinate.
- Season both sides of the chicken cutlets with the remaining salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken cutlets and cook for 3–4 minutes per side, until golden and cooked through.
- Reduce heat to low and place one slice of mozzarella on each chicken cutlet.
- Cover the skillet and cook for 1–2 minutes, until the cheese is just melted.
- Remove the skillet from heat and spoon the tomato bruschetta mixture evenly over each piece of chicken.
- Drizzle each serving with balsamic glaze.
- Garnish with fresh basil leaves if desired and serve immediately.
Notes
Avoid overcooking the chicken to keep it juicy.
Letting the tomato mixture sit enhances flavor.
Use high-quality balsamic glaze for best results.