Roma tomatoes
(seeded and chopped, for bruschetta topping)
1/4 cup
Basil, fresh
(finely chopped, for bruschetta topping)
3 clove(s)
Garlic
(minced, for bruschetta topping)
1 tbsp
Balsamic vinegar
(for bruschetta topping)
1 1/2 tbsp
Extra virgin olive oil
(for bruschetta topping)
1/2 tsp
Sea Salt
(for bruschetta topping)
1/4 tsp
Black pepper
(for bruschetta topping)
908 gm
Chicken breast, boneless, skinless
1 tbsp
Oregano, fresh
(optional)
1 tbsp
Basil, fresh
(chopped)
1/2 tsp
Thyme, fresh
1 tsp
Parsley, Italian, fresh
(chopped)
1 1/2 tbsp
Lemon juice
1 1/2 tbsp
Balsamic vinegar
2 tbsp
Extra virgin olive oil
2 clove(s)
Garlic
(minced)
1/2 tsp
Black pepper
1/4 tsp
Sea Salt
1/2 cup
Parmesan cheese, shredded
(optional)
Instructions
To make the Bruschetta topping
Combine the Roma tomatoes, basil, garlic, balsamic vinegar, olive oil, sea salt, and black pepper in a medium-sized bowl.
Cover and chill until ready to serve.
To prepare the chicken breast
Combine the chicken breasts, oregano, basil, thyme, parsley, lemon juice, balsamic vinegar, olive oil, garlic, salt, and pepper in a large plastic freezer bag with a zipper seal.
Seal the bag and shake to coat the chicken evenly.
Place in the refrigerator to marinate for at least 1 hour. For best results, assemble the chicken and marinade the morning of or the night before you plan to have this meal.
Grilling directions
Let the meat sit at room temperature for about 30 minutes before grilling.
Grill for about 5 minutes per side until no longer pink in the middle.
Discard marinade
Baking directions
Preheat oven to 350 degrees F.
Remove chicken from bag and place in baking dish; discard marinade.
Cover with foil and bake in the oven for 30-40 minutes (longer if you are using larger chicken breasts) or until chicken is thoroughly cooked.
To serve
Top with the Bruschetta, sprinkle over the Parmesan cheese and garnish with fresh basil leaves.
