Brushetta Chicken

For the chicken:

4 chicken breasts
2 T olive oil
2 T balsamic vinegar
2 cloves garlic, minced
1 tsp italian seasoning
1/2 tsp salt
3/4 c shredded mozzarella

For the brushetta:

1 1/2 c cherry tomatoes, halved
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp balsamic vinegar
1 tsp olive oil
11/2 c chopped basil
1/2 tsp salt

Add the chicken breasts to a 9x13 baking dish. 

Add the oil, balsamic vinegar, garlic, italian seasoning and salt to a small bowl and whisk to combine. Pour over chicken and turn to coat. 

Let the 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, add all the ingredients for the brushetta and toss to combine. 

When the chicken is cooked through, remove and top with mozzarella and top with the tomatoes. Return to the oven to melt the cheese and warm the tomatoes, about 5 minutes. 

Yield: 4
Calories: 355
Total Fat: 18g
Cholesterol: 64mg
Sodium: 833mg
Carbs: 6g
Fiber: 1g
Sugar: 3g
Protein: 45g

***My husband and I really loved this dish. I did not use the cloves of garlic and I forgot to get basil and the onions. But it was still delicious.