The holidays are officially over now and it’s back to reality for most of us. 😦
Reality for me means waking up early to go to work all day and then rushing home to whip up a quick dinner that is both healthy and delicious and leaves me with enough time for a glass of wine and relaxation.
We eat a lot of chicken in our house, I would say at the very least 4 times a week. It does become difficult some days to find inspiring ways to cook chicken and come up with something we didn’t just have a few days ago.
Bruschetta chicken is always a crowd pleaser and has found it’s way into our chicken dinner rotation lately – no complaints on this end about that! It is easy to prepare, requires minimal ingredients that you likely already have on hand, and gives me enough time to jump in the shower while it’s baking.
You really don’t need to marinate the chicken before cooking but I try and do it the night before in a large resealable bag that way I can grab and go from the fridge when I get home from work. If you are short on time, an hour is fine or you can even skip it all together.
Although there are tomatoes in this dish, I try and also incorporate another vegetable into the meal. Usually either baked asparagus, brussel sprouts or cauliflower and a salad. We have been skipping starches at dinner for the last little while when we can but this goes great with a side of rice or potatoes.
Here is what you will need:
♥ 4 boneless skinless chicken breasts
♥ 1 cup of Italian dressing
♥ 3 cubed tomatoes (you can use canned tomatoes if you don’t have fresh ones on hand)
♥ 1-2 tablespoons of Extra Virgin Olive Oil
♥ 1 teaspoon of basil
♥ Shredded Mozzarella cheese
Here is what you will need to do:
♥ Marinade chicken breasts in Italian dressing anywhere from 1 hour to overnight and set in the fridge. I like to use a large resealable bag and shake it up each time I walk past the fridge.
♥ Preheat the oven to 350F
♥ Combine cubed tomatoes, olive oil and basil in a medium sized bowl and stir well until tomatoes are equally coated.
♥ Place chicken breasts on a foil lined baking sheet (I prefer to use parchment paper instead of tinfoil)
♥ Add the desired amount of Mozzarella cheese on each chicken breast and then top with a few tablespoons of the tomato mixture.
♥ Bake for 40 – 45 minutes
You will want to let the chicken sit for a few minutes to cool down before serving.
I would love to hear your feedback on this recipe if you do give it a try! I have also tweaked it on a few occasions and either sprinkled it with Club House Italian Seasoning, I’ve added minced garlic to the tomato mixture and I have also tried topping with a little balsamic vinegar – they have all been amazing so don’t hold back and try something to make it your own!
What is your go-to chicken recipe?