Cheesy Lemon Chicken with Bruschetta Topping

Name: Cheesy Lemon Chicken with Bruschetta Topping
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 4 people
Ingredients: 4 small to medium chicken breasts; 1/4 cup + 2 tbsp lemon juice; 4 large garlic cloves, grated and divided; 1/4 cup + 2 1/2 tbsp olive oil, divided; 2 tsp dried basil; 8 oz fresh mozzarella cut into 8 slices; 1/2 cup dry white wine; 1/4 tsp coarse kosher salt; 1 large tomato, chopped (about 1 cup); 2 tbsp chopped shallot; 1 tsp sherry or white balsamic vinegar; 2 tbsp chopped fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 5 mins
Servings
4 people
Calories
250 kcal
Course
Main Course
Cuisine
American

Cheesy Lemon Chicken with Bruschetta Topping

Amy Matthews

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This Cheesy Lemon Chicken with Bruschetta Topping is the perfect introduction into spring! Tender marinated chicken breasts are seared in a cast-iron skillet, stuffed with gooey mozzarella cheese, and finished off in the oven. They’re served with an easy white wine and lemon pan sauce, a fresh tomato topping and plenty of chopped basil.

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Ingredients

Servings

4 small to medium chicken breasts
1/4 cup + 2 tbsp lemon juice
4 large garlic cloves, grated and divided
1/4 cup + 2 1/2 tbsp olive oil, divided
2 tsp dried basil
8 oz fresh mozzarella cut into 8 slices
1/2 cup dry white wine
1/4 tsp coarse kosher salt
1 large tomato, chopped (about 1 cup)
2 tbsp chopped shallot
1 tsp sherry or white balsamic vinegar
2 tbsp chopped fresh basil

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Instructions

Use a sharp pairing knife to cut a pocket lengthwise into the chicken.
Add 1/4 cup lemon juice, 3 garlic cloves, and 1/4 cup olive oil to a large ziplock bag. Add chicken and massage into flesh. Marinated for at least one hour, but no longer than 8 hours.
Preheat oven to 375 degrees. Once the chicken has marinated, pat dry with paper towels. Season liberally with salt. Sprinkle evenly with dried basil. Heat a large cast-iron skillet to a medium heat. Add 2 tablespoons oil. Once the oil is hot, add chicken. Sear until golden brown, about 3-4 minutes on each side.
Once the chicken is seared, remove from the pan and onto a plate. Gently put a few slices of mozzarella into the pocket. Add white wine to the pan and use a wooden spoon to scrape up all the brown bits. Add remaining 2 tablespoons lemon juice. Remove the pan from the heat and add chicken back. Place in the oven and bake until chicken is cooked through and cheese is gooey and melted, another 7-8 minutes.
While the chicken bakes, add tomato, shallot, vinegar, fresh basil, 1/4 tsp salt, remaining 2 teaspoons olive oil, and 1 garlic clove to a bowl. Toss to combine. Season with salt and pepper.
To serve: Plate chicken and spoon sauce on top. Top with bruschetta topping. I also like to sprinkle a little bit of flaked sea salt and black pepper on top.

Nutrition Information

Show Details

Serving 1g Calories 250kcal (13%) Carbohydrates 4g (1%) Protein 16g (32%) Fat 17g (26%) Saturated Fat 2g (10%) Cholesterol 45mg (15%) Sodium 232mg (10%) Potassium 424mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 400IU (8%) Vitamin C 16mg (18%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 250 kcal

% Daily Value*

Serving	1g
Calories	250kcal	13%
Carbohydrates	4g	1%
Protein	16g	32%
Fat	17g	26%
Saturated Fat	2g	10%
Cholesterol	45mg	15%
Sodium	232mg	10%
Potassium	424mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	400IU	8%
Vitamin C	16mg	18%
Calcium	19mg	2%
Iron	1mg	6%