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roasted bruschetta chicken with roasted potatoes and green beans

Roasted Chicken Bruschetta

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Servings 4 people

Ingredients
  

  • 3 Roma tomatoes seeded and diced
  • 1/2 medium yellow onion diced
  • 3 cloves garlic peeled and chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/8 cup grated Parmesan cheese
  • 2 tablespoons canola oil
  • 4 boneless skinless chicken breasts

Instructions
 

  • Preheat oven to 425 degrees
  • To a medium bowl, add tomatoes, onion, garlic, vinegar, basil, and Parmesan cheese. Stir together and set aside.
  • Next, heat canola oil in large, heavy bottom skillet that can be transferred to the oven.
  • Meanwhile, pat chicken breasts dry with paper towels and generously season both sides with salt and pepper.
  • Place chicken breasts, top side down, in the skillet and cook for 4-5 minutes, without moving them, until brown.
  • Turn chicken top side up. Add the tomato mixture to the tops of the breasts and place skillet in oven to roast for 12-15 minutes, until chicken is cooked through.