Bruschetta Chicken

You can basically call me a tomato addict and as you will see if you follow my blog, I make a lot of recipes with tomatoes. I love the taste of tomatoes and I love that they are packed with antioxidants and they are just plain yummy! There are two parts to this recipe. One for the chicken itself and one for the salsa topping.This recipe is great accompanied with rice or a veggie. Enjoy!

Ingredients:

Salsa Topping

• 6 medium Roma tomatoes, seeded and chopped
• 1/4 cup finely chopped fresh basil 
• 1/2 tsp sea salt
• 3 cloves fresh garlic, minced
• 1 tbsp balsamic vinegar
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Chicken Breast

• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh basil
• 1/2 tsp. chopped fresh thyme
• 1 tsp chopped fresh italian parsley
• 2 tbsp fresh lemon juice
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp fresh ground black pepper
• 1/4 tsp kosher salt
• 4 skinless, boneless chicken breast halves

Directions:

Salsa topping: Combine all ingredients in a medium bowl. Cover and chill until ready to serve.

Chicken breast: Combine all ingredients in a large ziplock plastic bag. Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.

Preheat oven to 350 degrees.

Remove chicken from bag and discard marinade. Place chicken in glass baking dish. Cover with foil and place in oven for 30-40 minutes or until chicken is thoroughly cooked. 

Serve with salsa on top; garnish with fresh basil leaves.

As a side, you can add brown rice or a vegetable of your choice. 

Fresh mozzarella on top is also an option.