Dump-and-Bake Bruschetta Chicken
Your favorite tomato bruschetta tops tender and juicy balsamic chicken in this healthy Dump-and-Bake Bruschetta Chicken dinner! Author: Blair Lonergan Recipe Type: Italian Total Time: 40 minutes
Prep time:
Cook time:
Serving size: 4
Calories per serving: 279
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 279
1 1/2 pounds boneless skinless chicken breasts*
1/2 cup maple syrup
1/2 cup Dijon style mustard
2 tablespoons balsamic vinegar
1/2 teaspoon salt
2 sprigs fresh rosemary
2 sprigs fresh thyme
salt to taste
pepper to taste
1 1/2 lbs. fresh tomatoes (roughly 4 medium vine-ripened tomatoes)
1/3 cup chopped fresh basil
1 tablespoon minced garlic
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Directions:
Preheat oven to 425 degrees F.
In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and salt.
Place chicken in a baking dish that has been sprayed with cooking spray (I used an 11 x 7-inch dish, but any similar size that holds your chicken will work). Sprinkle chicken with a little bit of salt and pepper, to taste.
Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place sprigs of fresh herbs in the dish (tucked alongside the chicken).
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Remove herbs from dish and spoon sauce over meat. Garnish with additional fresh herbs, if desired.
While the chicken is in the oven, prepare topping:
In a small bowl, combine basil, garlic, oregano, balsamic vinegar, olive oil, and lemon juice. Set aside.
Slice tomatoes into 4 sections, remove seeds, and chop coarsely. Combine tomatoes with the herb mixture and season with salt and pepper, to taste.
Before serving, spoon pan sauce over the chicken. Top with tomato mixture and garnish with grated Parmesan cheese, if desired.
Source: theseasonedmom.com
In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and salt.
Place chicken in a baking dish that has been sprayed with cooking spray (I used an 11 x 7-inch dish, but any similar size that holds your chicken will work). Sprinkle chicken with a little bit of salt and pepper, to taste.
Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place sprigs of fresh herbs in the dish (tucked alongside the chicken).
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Remove herbs from dish and spoon sauce over meat. Garnish with additional fresh herbs, if desired.
While the chicken is in the oven, prepare topping:
In a small bowl, combine basil, garlic, oregano, balsamic vinegar, olive oil, and lemon juice. Set aside.
Slice tomatoes into 4 sections, remove seeds, and chop coarsely. Combine tomatoes with the herb mixture and season with salt and pepper, to taste.
Before serving, spoon pan sauce over the chicken. Top with tomato mixture and garnish with grated Parmesan cheese, if desired.
Source: theseasonedmom.com