Bruschetta Baked Chicken

Kaylie
Oct 14, 2020
2 min read

As promised a great way to use leftover bruschetta, bruschetta baked chicken. With a very small list of ingredients you can throw this recipe together in 30 minutes.

My mom use to make a recipe similar to this using fresh tomatoes, basil and feta cheese. It was always one of my favourite meals and yet it was so simple. It was healthy and delicious and best of all quick to make!

For the next few months this blog will be featuring a lot of healthy, delicious and quick recipes. With winter fast approaching and daylight hours getting shorter all we want after a day of work is a quick meal. That doesn’t mean you have to sacrifice the flavour!

Bruschetta Baked Chicken

Makes dinner for 2

Ingredients:

- 2 chicken breast

- 1/4 teaspoon dried oregano

- 1/8 teaspoon sea salt

- pinch of black pepper

- drizzle of olive oil

- 4 slices fresh mozzarella

- 1/2 cup bruschetta, recipe here

- 1 tablespoon Parmesan reggiano, shredded

- drizzle of balsamic reduction

- 2 cup fresh arugula

Instructions:

Preheat oven to 375F, line a baking sheet with tin foil and spray with cooking spray.
Sprinkle both sides of chicken breast with oregano, sea salt and black pepper and drizzle with olive oil.
Bake chicken in preheated oven for 20 minutes. While chicken is baking you can prep your bruschetta or use leftover like I did.
Remove chicken from oven and top with fresh mozzarella and bruschetta, place back in oven and cook until chicken is done, about 8-10 minutes. Turn the oven to broil and cook for about a minute until cheese is bubbling and golden before removing.
Place 1 cup of arugula on each plate. Remove chicken from oven and place on top of arugula. Top each plate with a sprinkle of parmesan and a drizzle of balsamic reduction. And serve.

Quick, easy and so good!