Bruschetta Chicken

What you need

Ingredients

• 4 Roma tomatoes (diced, (340g) $0.88)
• 3 garlic cloves (minced, $0.27)
• 2 Tbsp red onion (finely diced, (24g) $0.27)
• 2 Tbsp fresh basil (thinly sliced, (julienned) (4g) $0.45)
• 2 Tbsp olive oil (divided, (1 oz.) $0.35)
• 1 Tbsp balsamic vinegar (see notes, $0.23)
• ½ tsp granulated sugar ($0.01)
• 1¼ tsp salt (divided, $0.10)
• ¾ tsp black pepper (divided, (freshly cracked) $0.06)
• 1 lb. chicken breasts (boneless & skinless, (2 breasts cut in half) $2.57*)
• 1 tsp garlic powder ($0.03)
• ½ tsp Italian seasoning ($0.02)
• ½ cup mozzarella cheese (shredded, (60g) $0.47**)
• 1 Tbsp balsamic glaze (for serving, (see notes) $0.22)

In the correct order

Instructions

1. Gather and prep all ingredients.
2. In a medium bowl combine diced tomatoes, garlic, red onion and basil. Add 1 Tbsp olive oil, balsamic vinegar, sugar, ¼ tsp salt, and ¼ tsp black pepper. Mix well and set aside.***
3. Slice chicken breasts in half horizontally, pat dry and season with remaining 1 tsp of salt, ½ tsp of black pepper, garlic powder and italian seasoning.
4. Heat remaining 1 Tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 3-5 minutes per side until golden and cooked through with an internal temperature of 165°F.
5. Reduce heat to low and top each piece of chicken with about 2 Tbsp of shredded mozzarella. Cover with a lid (or foil) and cook for 2-4 minutes or until the cheese is melted.
6. Spoon the bruschetta mixture over the chicken and finish with a drizzle of balsamic glaze. Serve immediately and enjoy!