Cheesy Bruschetta Chicken Bake
Ingredients
- 1 cup freshly grated Parmesan cheese
- 8 fresh basil leaves (stacked, rolled, and minced, do not use dried)
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon minced garlic
- 4 boneless, skinless chicken breasts (thawed if frozen)
- Kosher salt and freshly ground black pepper (to taste)
- 1 large egg (+ 1 tablespoon water, whisked)
- 14.5 ounces canned diced tomatoes (drained (1 can) - or use 2 cups fresh)
- 4 slices fresh mozzarella cheese (or any good melting cheese)
Instructions
- 1
Preheat oven to 350°F.
- 2
Sprinkle both sides of the chicken with salt and pepper to taste.
- 3
Mix the egg and the water.
- 4
Mix
- 5
In a small bowl, mix the Parmesan and basil together.
- 6
Dip the chicken in egg/water mixture, then press into the Parmesan mixture to coat.
- 7
Spray a baking pan with nonstick spray and lay the chicken in the pan.
- 8
Combine
- 9
In a separate bowl, mix the balsamic vinegar, olive oil, Greek yogurt, and garlic together until well combined.
- 10
Pour the Greek yogurt mixture over the chicken.
- 11
Pour the drained can of tomatoes over the chicken.
- 12
Bake
- 13
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes.
30 min - 14
Place one slice of mozzarella cheese over each breast and cook for 5 more minutes (or broil until melty).
- 15
Serve with pasta or rice. Enjoy!
Nutrition
Per serving (based on 4 servings)
