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Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried oregano
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 8–10 fresh basil leaves, thinly sliced
- 1/4 teaspoon balsamic vinegar (for bruschetta)
- 4 slices low-moisture mozzarella cheese
- Balsamic glaze, for drizzling (optional)
Instructions
- Combine balsamic vinegar, olive oil, honey, 1 teaspoon salt, 1/2 teaspoon black pepper, and oregano in a bowl to create the marinade.
- Butterfly cut the chicken breasts and marinate in a resealable bag for at least 2 hours.
- Preheat oven to 350°F and line a sheet pan with aluminum foil.
- Arrange marinated chicken on the sheet pan and sprinkle with remaining salt and black pepper. Bake for 22 minutes.
- Prepare bruschetta by mixing diced tomatoes, red onion, minced garlic, sliced basil, 1/4 teaspoon balsamic vinegar, olive oil, salt, and black pepper.
- Top baked chicken with mozzarella slices and broil for 3 minutes until melted.
- Spoon bruschetta mixture over the chicken and drizzle with balsamic glaze before serving.
Notes
Marinate chicken overnight for deeper flavor.
Adjust honey in the marinade for a sweeter taste preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 90