Easy Bruschetta Chicken

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and still provides acidity.

Cut chicken breasts into strips about 1 inch across and trim off any fat.

Place chicken strips in a large Ziploc bag and pour in about half a bottle of sundried tomato dressing.

Seal the bag and shake it to coat the chicken evenly. Let marinate for 30 minutes to 1 hour.

Prepare cherry tomatoes by cutting them in half or into thirds, depending on their size. Use 2-3 cups of tomatoes.

Mix the prepared tomatoes in a small bowl with the other half of the bottle of sundried tomato dressing and stir to combine.

Line a cookie sheet with tin foil and grease the foil with margarine or butter to prevent sticking.

Remove chicken from the marinade and place it on the cookie sheet in a single layer. Discard the leftover marinade.

Place the cookie sheet in an oven preheated to 425°F and set a timer for 20 minutes.

After 20 minutes, remove the chicken from the oven and transfer it to another cookie sheet to drain excess juices.

Add a few lumps of margarine or butter to the chicken to help it brown and add flavor, then return it to the oven.

Watch closely as you brown the chicken for about 5 to 10 minutes per side, flipping it halfway through.

Once browned, remove the chicken and sprinkle the tomato mixture and sundried dressing evenly over the top.

Sprinkle 2 cups of double cheddar and 2 cups of mozza cheddar cheese over the chicken and return it to the oven to melt the cheese.

After the cheese has melted, switch the oven to broil and place the chicken on the upper rack for about 3 minutes to slightly brown the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens