Bruschetta is one of my favorite ways to eat up the abundance of summer tomatoes and basil popping up in gardens and at the farmers markets this time of year. Usually, I am happy just eating it for a snack or appetizer, on a piece of toasted baguette, but this time I was in the mood for something a little different.
I decided to take a very simple bruschetta and bake it over lightly seasoned chicken breasts.
Oh my, this was absolutely delicious. I think I could have just eaten the tomatoes by themselves. I loved the way they sweetened up as they roasted. The ones that caramelized a bit with the balsamic vinegar were my favorite. So good!
This recipe looks and tastes sophisticated but is actually so incredibly easy to prepare. I made this over the weekend, at my family’s country cottage, and everyone loved it – especially my brother in law. He said he felt like he was eating at a restaurant 🙂
I was making a bunch of meals that night so I served this alone. However, you can serve this with a nice salad, risotto, or over a little angel hair. It also tastes great the next day for lunch.
I also want to point out that I used 3 chicken breasts, because that is all I had. You can easily use 4.
Of course, I forgot my camera so this picture was taken with my sister’s iphone. Sorry, about the quality.
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 5 basil leaves, chopped
- 2 garlic cloves, finely minced
- 3 or 4 boneless skinless chicken breasts
- Salt and pepper
- Slice tomatoes in half. Then mix together, in small bowl, tomatoes, olive oil, balsamic vinegar, garlic, and basil. Let marinate for a couple hours or longer - you can even let this marinate overnight. In my opinion, the longer the better.
- Place the chicken in a baking dish. Lightly season with salt and pepper. Pour the tomato mixture over the chicken. Use your hands and make sure it coats all of the chicken.
- Bake at 350 degrees for 50 - 60 minutes or until chicken is cooked through.
Make Ahead Instructions and Freezer Cooking Instructions
This recipe cannot be frozen. However, you can make the bruchetta ahead of time.
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Heather says
August 13, 2012 at 8:24 amThis sounds wonderful and super easy! I am going to try it tonight. Thanks for the great recipe!
Joyce says
August 13, 2012 at 10:53 amMy family loves bruchetta….I am trying this tonight! I great meal to follow my teens first day back to school:)
Heather says
August 13, 2012 at 4:48 pmMy house smells absolutely amazing right now. If this tastes anything like it smells right now, we are in for a treat!
Tammy says
August 14, 2012 at 7:38 amI hope you enjoyed it. I had the leftovers for lunch yesterday and it was good even the second time around.
Heather says
August 14, 2012 at 6:33 pmIt was wonderful, Tammy! My husband, who isn’t usually a tomato lover, ate up the last few tomatoes in the dish and said, “If tomatoes always tasted like this, I would eat them all of the time.” Thanks for the great recipe!
Michelle says
August 14, 2012 at 11:13 amI am making this tonight too! Sounds perfect and it’s finally cool enough in Southeast PA to use the oven!
Ryan Williams says
August 14, 2012 at 7:50 pmNext night will be Bruchetta night 🙂 ! This recipe fits right into my diet. So many proteins and low carbs & fat. Thanks Tammy for sharing!
kym says
December 16, 2013 at 8:59 pmSo, do you marinate the chicken too? Or just the tomatoes? Sounds yummy!
SM says
July 16, 2014 at 5:18 pmJust put Bruschetta mixture in some zucchini boats. Home they turn out well!
Meg says
July 17, 2014 at 6:23 pmThis is cooking right now and my house smells amazing!
Sharyn says
July 17, 2014 at 7:04 pmMade this tonight and everyone – including my picky 6-year-old – loved it! Served with my CSA summer squash and ravioli (3 pieces, no butter). Delish!!
thelittleone1978 says
July 27, 2014 at 6:48 amI’ve just finished eating this with my family. So delicious. Chicken was super juicy, flavours were amazing! Can’t wait to try more recipes.