Can I just say, after now being in my house for 2 full months, it is SUCH a treat to have the kitchen to myself again. To mess up a little bit here and there (like for this recipe, I made an entire box of orzo pasta when only 1/4 of it would have sufficed…still in that mentality of cooking for a whole group instead of just two people I guess), but I just enjoy having my space back I think is what it boils down too. But anyway, this recipe is super delicious and flavorful, not to mention filling in the best way! Paired with pesto pasta or orzo, or cacio e pepe, or spaghetti aglio e olio, this meal is just perfect!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
- 2 tbsp olive oil
- 4 chicken breasts
- salt & pepper to taste
- 1 tbsp dried basil
- 1 tbsp minced garlic
- 1-2 cups of my Quick Bruschetta
- Skip the baguette! Beef steak tomatoes work well too!
- Sliced Mozzarelle Cheese
- Bottled Balsamic Glaze (you can find this in the Italian or Oil/Vinegar aisle of your grocery store)
- Prepare the bruschetta according to my recipe! (Or use your own favorite bruschetta recipe). Set aside.
- Preheat oven to 350 degrees.
- Add olive oil to an oven-proof saute pan or cast-iron skillet over medium-high heat.
- Add chicken to the hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until the remaining side of the chicken is browned, about 5 minutes.
- Place chicken into the oven for about 10 minutes to ensure fully cooked (if you don’t have an oven-safe pan, transfer chicken to a rimmed baking sheet or dish). Once chicken reaches 165 degrees, remove from the oven, drizzle some glaze over the top and place a slice of mozzarella on top. Place it back in the oven until cheese melts, then remove from oven, and top with the bruschetta.
- Serve with pasta, pesto orzo (seen here), or eat alone with some slices of baguette to eat the leftover bruschetta.