Bruschetta Chicken Bake with Tomatoes (Print Version)
Juicy chicken, ripe tomatoes, and melty mozzarella for a quick Italian-style dinner bursting with flavor.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
680 grams boneless skinless chicken breasts, cut into 2.5 cm bite-sized pieces
03 -
1.5 teaspoons Italian seasoning blend
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon ground black pepper
06 -
3 cups (approximately 540 grams) diced fresh tomatoes, preferably Roma or Campari
07 -
2 tablespoons balsamic vinegar
08 -
1 tablespoon minced garlic
09 -
1 cup (115 grams) shredded mozzarella cheese
10 -
2 teaspoons fresh basil, finely chopped, for garnish
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 20 cm by 20 cm baking dish with cooking spray and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer. Season with Italian seasoning, salt, and pepper. Sauté for 8–10 minutes, stirring occasionally, until golden and cooked through to 74°C internal temperature. Remove from heat.
03 -
While chicken cooks, combine diced tomatoes, minced garlic, and balsamic vinegar in a large bowl. Toss until tomatoes are well coated.
04 -
Distribute half of the tomato mixture in the bottom of the prepared baking dish. Layer sautéed chicken evenly over the tomatoes, then spoon the remaining tomato mixture on top.
05 -
Sprinkle shredded mozzarella cheese over the assembled layers. Bake uncovered for 20–25 minutes, until cheese is melted and tomatoes are softened.
06 -
Allow to rest for 2–3 minutes after baking. Garnish with chopped fresh basil just before serving.
# Notes:
01 -
For more robust balsamic flavour, use balsamic glaze in place of vinegar. Campari or Roma tomatoes yield optimal texture, but choose the ripest in-season tomatoes available. Shred mozzarella from a whole block for superior melting; avoid pre-shredded varieties as they may contain anti-caking agents.