Fresh Tomato Bruschetta Chicken
If you’re a seafood lover, reimagine this dish by swapping in a mild white fish like halibut, cod or snapper.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh basil, plus additional for garnish
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 large onion, thinly sliced
- 1 jar (24.7 ounces) marinara sauce
- 6 thinly sliced boneless, skinless chicken breast cutlets (about 1½ pounds)
- 2 cups multi-colored grape tomatoes, halved
- 2 stems cherry tomatoes on the vine
- ½ cup shredded Parmesan cheese
- 2 tablespoons balsamic glaze
Directions
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Preheat oven to 400 degrees.
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In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined.
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Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5–10 minutes at room temperature to marinate.
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In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3–4 minutes or until crisp- tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish.
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Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
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Bake, covered, for 25 minutes or until chicken reaches 165 degrees and tomatoes start to burst.
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Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
