This bruschetta chicken recipe takes the famous appetizer—toasted bread with a fresh diced tomato topping—and turns it into a satisfying dinner.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic glaze
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 thin slices fresh mozzarella cheese
• 4 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 pound cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sliced fresh basil
• 2 tablespoons balsamic glaze
• crushed red pepper flakes, optional

Directions

1. Preheat oven to 400°. In a shallow dish, whisk 2 tablespoons oil, 1 tablespoon balsamic glaze and 1/4 teaspoon salt. Add chicken; turn to coat. Let stand 10 minutes.
2. In a large cast-iron or ovenproof skillet, heat 1 tablespoon oil over medium heat; brown chicken on both sides. Bake 12 minutes. Top with cheese. Bake until a thermometer reads 165°, 3-5 minutes longer.
3. Meanwhile, for topping, in a large skillet, heat oil over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, salt and pepper. Cook and stir until tomatoes are tender, 2-3 minutes. Remove from the heat. Stir in basil.
4. To serve, spoon topping over chicken. Drizzle with balsamic glaze. If desired, sprinkle with red pepper flakes and additional basil.