Skip to content
Savour the SensesRecipes for happiness
  • Home
  • About Me
  • Recipes

Throwback Thursday: Balsamic Baked Bruschetta Chicken

April 7, 2011 24 comments Article Main Course, Meat, Recipes, Vegetables

We all have those nights where we don’t want to make a complex recipe for dinner. We just want three things- a meat, a starch and a veggie. The problem I have with that meal is that it ends up being so bland! This Thursday’s throwback recipe is an easy way to dress up your chicken for those kind of nights and give your dinner an original taste.

I would like to thank Picky Palate for introducing me to this recipe last fall so that I can talk about it today and pass it onto you! This recipe combines delicious bruschetta with chicken and cheese to give you a brand new type of baked chicken breast.

Balsamic Baked Bruschetta Chicken

4 from 1 vote
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 tsp of salt
  • 1/4 cup & 2 tbsp balsamic vinegar
  • cup extra virgin olive oil
  • 8 slices fresh mozzarella cheese
  • 4 roma tomatoes seeded & diced
  • 8 fresh basil leaves stacked, rolled & thinly sliced into chiffonade
  • 3 cloves garlic minced

Instructions
 

  • Preheat oven to 375F and spray baking dish with cooking spray.
  • Combine 1/4 cup balsamic vinegar and olive oil in a bowl. Marinade the chicken in balsamic mixture for 15 minutes.
  • Place chicken breasts in baking dish, pour half of the mixture over the meat, and season with salt and pepper.
  • Bake at 375F until chicken is cooked through (about 30 minutes), occasionally spooning the balsamic mixture back over the chicken.
  • During the last 2 minutes of baking, place 2 slices of cheese over the top of each chicken breast to melt.
  • In a large bowl combine the tomatoes, basil, garlic, a pinch of salt and remaining balsamic. Toss gently to combine.
  • Place the chicken breasts on plates, top with tomato mixture and serve.
Tried this recipe?Let us know how it was!

logo
Food Advertising by
Print Friendly, PDF & Email

Related Posts:

  • Featured Foodie Friday: SaucyCooks
    Featured Foodie Friday: SaucyCooks
  • Chocolate Brownie Oatmeal by The Picky Eater
    Chocolate Brownie Oatmeal by The Picky Eater
  • Double Tomato Bruschetta
    Double Tomato Bruschetta
  • The Awaiting Table School of Cookery in Italy
    The Awaiting Table School of Cookery in Italy
  • 30 Days of Holiday Recipes
    30 Days of Holiday Recipes
  • Top 11 of 2011 & New Years Resolutions
    Top 11 of 2011 & New Years Resolutions
Tags: baked, balsamic, basil, bruschetta, chicken, garlic, healthy, italian, olive oil, recipe, throwback, throwback thursday, tomato

24 comments

  • Sandra's Easy Cooking April 7, 2011 at 8:43 am -

    Ohh this recipe sound so good!!!I love how it looks and photo is gorgeous!!!

  • NorikoBurky April 7, 2011 at 9:12 am -

    What a nice idea! Perfect low-carb meal 🙂

  • Jill@MadAboutMacarons April 7, 2011 at 9:36 am -

    You are brilliant, Jenny. I have a recipe a bit like this but use wine to baste the chicken. Eureka! Instead, while the chicken is marinating in the olive/balsamic nectar, I can drink the wine!

  • Ky Foley April 7, 2011 at 10:06 am -

    this sounds and looks delicious! it’s been a while since i use balsamic just might try this recipe, thanks for sharing! =]

  • Alicia at AliGirl Cooks April 7, 2011 at 10:36 am -

    Yum! This recipe sounds good and easy!

  • Valerie April 7, 2011 at 10:41 am -

    Ok….this sounds like it will be in heavy rotation in my kitchen! It’s simple, ingredients are phenomenal, its aesthetically pleasing — what more could I want?!? Thanks Sandra!

  • Kranbox April 7, 2011 at 11:13 am -

    Oh Wow, that looks amazing!

  • nancy@skinnykitchen.com April 7, 2011 at 11:33 am -

    Looks yummy!

  • Amy's Cooking Adventures April 7, 2011 at 6:16 pm -

    looks great! I love how colorful it is–very pleasing to the eye!

  • Happy When Not Hungry April 7, 2011 at 6:25 pm -

    I’m always looking for new chicken recipes and this looks great! Will def have to try!

  • Christina @ This Woman Cooks! April 7, 2011 at 8:31 pm -

    So good! I love bruschetta, perfect for chicken!

  • Shari April 7, 2011 at 10:29 pm -

    This is so creative – I really enjoy bruschetta so this is something that I’ll try to spice up my weeknight meals.

    Shari from http://www.goodfoodweek.blogspot.com

  • Nami @ Just One Cookbook April 8, 2011 at 12:19 am -

    Hi Jenny! Wow this recipe sounds so delicious and easy! My son loves tomato dish so I’ll have to try this!

  • Hester Casey - Alchemy April 9, 2011 at 7:47 am -

    This is a lovely simple lazy dinner and right up my street. Adding the balsamic vinegar is a great touch, and I love the raw tomato dressing.

  • Lori April 9, 2011 at 8:53 pm -

    Way to perk up that chicken! I love basic balsamic chicken but this ups the ante! I haven’t made balsamic chicken in a while…looks like it is time to start up again!!

  • Kelly April 11, 2011 at 8:22 pm -

    Hey there FoodBuzz friend, just stopping by to catch up on your blog. Love this post. Looks so yummy! Cheers! Take care
    Kelly @ http://www.somethingdifferentfordinner.blogspot.com

  • The Food Hound April 13, 2011 at 1:54 pm -

    Um, this looks awesome!! Perfect summer dish!!

  • Courtney April 19, 2011 at 11:56 am -

    Perfect dish for the (hopefully) warmer weather to come. My husband and I love bruschetta – great idea to combine it with chicken. Thanks so much!

  • Joan Kreinbrink August 26, 2013 at 10:14 pm -

    4 stars
    This was great but I only needed to use 1/4 cup balsamic and 1/2 a cup of olive oil to cook chicken. The recipe called for a cup of olive oil which is crazy for 4 chicken breasts! You could probably use a lot less than that even. Only used 2 tablespoons of the balsamic on the tomato mixture and I added a dash or two of virgin olive to that too. Check it to your taste. Would have been way too sour if I had used 3/4 cup plus 2 tab. of the vinegar to the tomatoes as the recipe calls for.

  • Savour the Senses August 28, 2013 at 2:06 am -

    Sorry for any confusion it was supposed to say 1/4 of balsamic, the cup of olive oil and 1/4 cup of balsamic is for the marinade. Then the remaining 2 tbsp of balsamic is for the tomatoes. I would recommend using the full cup of olive oil so that the chicken breasts can be completely submerged in the marinade.

Leave a Reply Cancel reply

Your email address will not be published.

Rate This Recipe!




Categories

  • Culinary 101 (8)
  • Guest Posts (24)
  • Quotes (1)
  • Recipes (338)
    • Appetizers (48)
    • Bread (1)
    • Breakfast (28)
    • Dessert (41)
    • Drinks (12)
    • Fruit (35)
    • Lunch (90)
    • Main Course (179)
    • Meat (108)
    • Salad (12)
    • Sauces (69)
    • Seafood (56)
    • Side Dishes (54)
    • Snacks (37)
    • Soup (29)
    • Vegetables (105)
  • Restaurants (18)
  • Travel (15)
  • Uncategorized (5)
  • Updates (12)

Tags

appetizer asian asparagus avocado baked baking basil beef bread breakfast carrot cheese chicken cilantro dessert dinner easy fish garlic guest post healthy italian lemon lime mexican onion pasta pork potato quick recipe red pepper rice salmon sauce seafood shrimp soup spicy spinach sweet throwback thursday tomato vegetarian zucchini
logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by
my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Foodista Drink Blog of the Day Badge
logo
Food Advertising by
Privacy Policy

Copyright Savour the Senses 2023 | Theme by ThemeinProgress | Proudly powered by WordPress