Ingredients
Method
Preparation
- In a medium bowl, mix together the diced tomatoes, minced garlic, olive oil, balsamic vinegar, chopped basil, salt, and pepper to prepare the bruschetta topping. Set aside.
- If the tomatoes are watery, let them sit for a few minutes, then drain excess liquid.
Cooking
- Warm 2 tablespoons of oil over medium heat until shimmering.
- Generously season both sides of the chicken breasts with salt and pepper.
- Carefully add the chicken to the skillet, cooking undisturbed on the first side for 8 minutes.
- Flip the chicken breasts and cook for an additional 2 to 4 minutes until the internal temperature reaches 161 to 162°F (approximately 72°C).
- Transfer the cooked chicken to a plate and let it rest for 5 minutes.
Serving
- Plate the chicken breasts and generously top each with the bruschetta mixture.
- Add a splash of chicken broth to the pan if needed during cooking to prevent drying.
Notes
Use ripe tomatoes for the best flavor. Avoid overcrowding the pan while cooking the chicken for optimal searing and let it rest after cooking to keep it juicy. Serve with whole grain pasta or salad for a balanced meal.
