Welcome to my first ever Recipe blog! This is not going to be like typical food blogs where you have to scroll through two thousand words of text and seven hundred pictures to get to the dang recipe. Just a brief description of why I picked it, a pic or two, and the meat and potatoes (ha!).
This recipe is a good way to add a few more veg to your dinner plate, and maybe make it a bit more likely that your spouse will eat them since they are piled on top of a piece of meat and covered in cheese!
This recipe is adapted from the bruschetta recipe I learned in my years working as a server and bartender through University. Typically served on toasted baguette slices, this makes a tasty way to amp up the flavor on some otherwise bland chicken breasts.
4 Boneless Skinless Chicken Breasts
2 Medium sized tomatoes, seeded & diced
1 Small Red or Sweet Onion, diced
3/4 Cup crumbled Feta Cheese
1 cup shredded Mozzarella Cheese + 1/3c for topping
1/2 Cup Fresh Basil leaves, chiffonade
Garlic Powder, Salt & Pepper to taste (I use LOTS!)
Preheat Oven to 400 degrees Fahrenheit.
Place Chicken Breasts in a Casserole Dish with about 1cm between each, set aside. In a medium sized bowl add tomatoes, onion, feta, mozzarella, basil, garlic, salt and pepper and toss until mixed together. Add enough olive oil and toss so everything is evenly coated, but not drenched.
Gently pile the mixture on top of the chicken until all of the mixture is gone, this may may a bit of a mountain, but it will settle as it cooks. Top with reserved mozzarella cheese and bake on the middle rack until the center of each chicken breast measures 165 degrees Fahrenheit, 20-30 minutes depending on the thickness of your chicken breasts.
Allow to cool in the pan for about 5 minutes so the cheese settles before serving, serve hot!
If you give this recipe a try and like it, or hate it, or think I’m a terrible recipe writer, send me a message, comment below, hit me up on Instagram and share there! I’d love any and ALL feedback!