Bruschetta Chicken

This is a fairly easy recipe to whip up and uses one of my absolute fav ingredients = balsamic vinegar! Ready in about 30 minutes, pair this dish with some crusty bread and you have a winning weeknight dinner!

Yield: 4 servings


Bruschetta topping:

  • 2 cloves garlic, minced
  • 5 Roma tomatoes, diced
  • 1/2 medium red onion, finely chopped 
  • 6 tbsp shredded fresh basil
  • 2 tbsp olive oil 
  • Salt and pepper to taste 
  • 1/2 cup Asiago cheese, shredded 
  • 1/4 cup balsamic glaze 


  • 3 large boneless skinless chicken breasts
  • 2 cloves garlic, peeled and minced 
  • 3 tbsp chopped fresh basil
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. In a large bowl mix together all of the topping ingredients except for asiago cheese and balsamic glaze. Allow mixture to marinate in fridge for a minimum of 2 hours. 
  2. Preheat oven to 350 F. Line a baking sheet with foil or lightly oil a glass baking dish. Toss chicken in olive oil, minced garlic, basil and salt/pepper and place on prepared baking sheet/pan. Bake for 20 to 25 minutes or until chicken is cooked through (165 F) and juices run clear. 
  3. Once chicken is cooked, top with bruschetta topping and shredded cheese. Return to oven for about 5 mins to melt cheese if desired. Drizzle with balsamic glaze just before serving. Enjoy!

Recipe & Photos By: Brittaney Berendsen RD