- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 pint cherry or grape tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cloves garlic, peeled and halved
- 4 ounces fresh mozzarella cheese, thinly sliced
- Balsamic vinegar (optional)
- Fresh basil leaves (optional)
- Toasted slices French bread (optional)
- Heat oven to 375 degrees F.
- In a greased 15x10x1-inch baking pan, place chicken breasts. Season chicken with the salt and pepper. Drizzle with 1 tablespoon of the olive oil. Bake 10 minutes.
- Remove from oven and add the cherry tomatoes, cannellini beans, and garlic cloves. Drizzle with the remaining 1 tablespoon olive oil. Top chicken breasts with the sliced mozzarella.
- Bake 15 to 18 minutes more or until tomatoes burst and chicken is done (165 degrees F). Using a slotted spoon, divide mixture among four shallow bowls. Drizzle with pan juices as desired.
- Before serving, drizzle with balsamic vinegar and top with fresh basil leaves, if desired. Serve with toasted slices of French bread, if desired.
04/14/2018
recipepes.com
One-Pan Bruschetta Chicken, recipe
PT15M
PT1H
5
455 calories