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Oven-baked Bruschetta Chicken

Poulet bruschetta au four
Breasts Casseroles and gratins One pot and Sheet Pan Oven Favourites Kids’ Favourites Routine Ready Recipes
4 Portions
25 min Prepping
30 min Cooking
Recipe Easy

Ingredients

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  • 5 ml (1 tsp) dried oregano
  • Salt and pepper, to taste
  • 60 ml (4 tbsp) olive oil
  • 500 ml (2 cups) cherry tomatoes, halved
  • 15 ml (1 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) minced garlic
  • 1 dried French shallot, minced
  • 8 slices mozzarella cheese
  • 750 ml (3 cups) gemelli pasta
  • 60 ml (¼ cup) fresh basil, chopped

Directions

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  1. Preheat the oven to 400°F (205°C).
  2. Season the chicken breasts with oregano, salt, and pepper.
  3. In a Dutch oven, heat 2 tbsp (15 ml) of oil over medium heat. Sear the chicken for 2–3 minutes on each side until lightly browned.
  4. Continue cooking in the oven for 12–15 minutes.
  5. Meanwhile, combine the cherry tomatoes with the balsamic vinegar, garlic, shallot, and 1 tbsp (15 ml) of olive oil. Season with salt and pepper.
  6. Remove the chicken from the oven. Top the chicken breasts with the cheese slices, then spoon the tomato mixture overtop.
  7. Bake in the oven for an additional 8–10 minutes, until the cheese is melted, and the chicken is no longer pink inside.
  8. Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain.
  9. Toss the pasta into the pot. Add the remaining oil and basil. Season with salt and pepper and stir.
  10. Serve the chicken breasts with the basil pasta.