Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon Italian seasoning (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 2 cups cherry tomatoes, halved (about 400g)
  • ¼ cup fresh basil leaves, chopped (about 15g)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons grated Parmesan cheese (30g)
  • Optional: Balsamic glaze for drizzling

Instructions:

  1. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
  2. Combine halved cherry tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a mixing bowl. Toss gently.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  4. Spoon the bruschetta topping evenly over the cooked chicken breasts. If desired, sprinkle with Parmesan cheese. Drizzle with balsamic glaze. Serve immediately.