For the chicken:
4 chicken breasts, about 6 ounces each
2 tablespoons EVOO
2 tablespoons IP balsamic dressing
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
For the bruschetta:
1 ½ cups cherry tomatoes, halved
3 cloves garlic, minced
½ small red onion, chopped
1 teaspoon IP balsamic dressing
1 teaspoon EVOO
½ cup chopped fresh basil (makes a big difference in taste)
½ tsp sea salt
Add the chicken breasts to a 9×13 baking dish.
Add the EVOO, IP balsamic dressing, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the chicken and turn to coat. I put in a gallon ziplock bag add chicken and squish until its covered, then put it in pan to bake.
Let chicken set for 10 minutes while the oven heats to 425 degrees.
Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees.
While the chicken is baking, all of the ingredients for the bruschetta to a bowl and toss to combine.
When chicken is done pour the bruschetta over the chicken and return to the oven for 5 minutes to warm the tomatoes.
YIELD: 4 SERVING SIZE: 1