Description

Cheesy Bruschetta Chicken Bake is a deliciously savory dish featuring tender chicken breasts coated in a flavorful Parmesan and basil crust, topped with a tangy Greek yogurt and balsamic glaze, juicy diced tomatoes, and melted fresh mozzarella. This baked entree combines classic bruschetta flavors with comforting melted cheese for a satisfying meal perfect for any night of the week.

Ingredients

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Chicken and Coating

4 boneless, skinless chicken breasts (thawed if frozen)
Kosher salt and freshly ground black pepper to taste
1 large egg + 1 tablespoon water, whisked
1 cup freshly grated Parmesan cheese
8 fresh basil leaves (stacked, rolled, and minced, do not use dried)

Sauce and Topping

½ cup balsamic vinegar
¼ cup extra virgin olive oil
½ cup plain Greek yogurt
1 tablespoon minced garlic
14.5 ounces canned diced tomatoes, drained (1 can) or 2 cups fresh diced tomatoes
4 slices fresh mozzarella cheese (or any good melting cheese)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
Season the Chicken: Sprinkle both sides of the chicken breasts generously with kosher salt and freshly ground black pepper to enhance the flavors.
Prepare Egg Wash: Mix together 1 large egg with 1 tablespoon of water in a small bowl to create an egg wash for coating the chicken.
Make Parmesan-Basil Coating: In another small bowl, combine the freshly grated Parmesan cheese with the minced fresh basil leaves, ensuring an even mixture.
Coat the Chicken: Dip each chicken breast first into the egg wash, then press it firmly into the Parmesan and basil mixture until fully coated.
Arrange in Baking Pan: Spray a baking pan with nonstick cooking spray, then lay the coated chicken breasts in a single layer inside the pan.
Prepare the Greek Yogurt Sauce: In a separate bowl, whisk together the balsamic vinegar, extra virgin olive oil, plain Greek yogurt, and minced garlic until the mixture is smooth and well combined.
Pour Sauce Over Chicken: Evenly pour the prepared Greek yogurt and balsamic mixture over the coated chicken breasts in the pan.
Add Tomatoes: Spoon the drained diced tomatoes over the sauce-covered chicken, spreading them evenly.
Initial Bake Covered: Cover the baking pan loosely with foil to keep moisture in and bake in the preheated oven for 30 minutes.
Continue Baking Uncovered: Remove the foil and continue baking for an additional 20 minutes to allow the chicken to brown and cook through.
Add Mozzarella and Final Bake: Place one slice of fresh mozzarella cheese atop each chicken breast and bake for 5 more minutes, or alternatively broil until the cheese is melted and bubbly.
Serve: Serve the cheesy bruschetta chicken bake hot with pasta, rice, or your choice of side dish. Enjoy your flavorful and comforting meal!

Notes

Ensure chicken breasts are evenly coated for best flavor and texture.
You can substitute fresh diced tomatoes if preferred, but drain to avoid excess liquid.
Broiling at the end is optional but adds a nicely browned, bubbly cheese topping.
Leftovers store well in an airtight container in the fridge for up to 3 days.
For a low-fat variation, use reduced-fat mozzarella and Parmesan.