Ingredients
The following ingredients have 4 Servings
- 4 (6 oz each) raw boneless skinless chicken breasts or cutlets
- Salt and pepper (to taste)
- ½ teaspoon dried oregano
- 2 teaspoons olive oil (divided)
- ¾ cup balsamic vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 cup chopped cherry or grape tomatoes
- 1-2 tablespoons of sliced fresh basil
- 1 teaspoon minced garlic (or more to taste)
Instruction
- Pre-heat the oven to 400 degrees. Place the chicken breasts on a cutting board and if necessary, pound with a meat mallet to ensure an even thickness. Sprinkle each breast with salt, pepper and oregano on each side.
- Pour 1 ½ teaspoons of olive oil into a large skillet and bring over medium-high heat. Place the breasts in the pan in a single layer and cook for 1-2 minutes on each side to lightly brown the outside of the chicken.
- Mist a baking sheet with cooking spray and place the chicken breasts onto the sheet. Cover with aluminum foil and bake for 15 minutes.
- While the chicken is baking, combine the balsamic vinegar, sugar and salt in a small saucepan and stir to combine. Bring to a boil over medium-high heat and then reduce the heat to medium low. Simmer for 10-15 minutes until the mixture has reduced and thickened and will coat the back of a spoon. Split the balsamic glaze into two small dishes.
- When the chicken comes out of the oven, discard any extra liquid produced by the chicken. Use a pastry brush to brush the glaze from one of the dishes onto the chicken breasts. Place the baking sheet of chicken back in the oven, uncovered this time, for 5-10 minutes until the chicken is cooked through. Wash your pastry brush thoroughly.
- Combine the chopped tomatoes, sliced basil, minced garlic and the remaining ½ teaspoon of olive oil in a bowl and add salt and pepper to taste. Stir to combine.
- When the chicken breasts are done cooking, brush the second dish of balsamic glaze over the chicken breasts. Serve each breast topped with ¼ cup of the bruschetta tomato mixture.
