- ¾ cup plus 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon-style mustard
- 3 large garlic cloves, grated
- 2 cups cherry tomatoes, halved
- ¼ cup julienned basil leaves, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breast halves
- salt and pepper
- 2 tablespoons shredded mozzarella cheese
- 1 tablespoon olive oil
- Stir ¾ cup balsamic vinegar, honey, Dijon-style mustard, and garlic together in a large bowl.
- Mix remaining balsamic vinegar, tomatoes, basil, and extra-virgin olive oil together in a separate bowl; season with salt and pepper.
- Cut a horizontal pocket into the side of each chicken breast half. Pat chicken dry with a clean paper towel and season with salt and pepper both inside and out.
- Stuff about ½ tablespoon mozzarella cheese into each chicken breast and press to seal. If the opening won’t stay closed, use toothpicks to seal the flaps together.
- Warm 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium heat. Cook chicken in hot oil until the meat is no longer pink in the center and the juices run clear, 3 to 4 minutes per side.
- Pour the vinegar-honey mixture into the skillet, bring to a simmer, and cook until thickened to a syrupy consistency, 3 to 5 minutes.
- Divide chicken breasts between four plates. Spoon tomato mixture onto the chicken. Drizzle the pan sauce over the topping. Garnish with more basil to serve.
Serve the bruschetta chicken with wilted spinach or kale and fresh baked bread to round out the meal. Cherry tomatoes are fine to use in the colder months but feel free to swap in larger, ripe tomatoes when they're at their peak in the summertime.
What others are saying
Erica Schaefer says:
I made this and served kale, love it! I used a spicy brown mustard for the glaze, which was amazing. I will make this again for my meal prep next week.
Stephanie D says:
This works best with thick breasts! We had a couple pieces that were not as thick and it's harder to cut the pockets. I also used maple syrup instead of honey, and it worked well in the glaze.
Sam Dalton says:
Really good chicken that's not boring. It's hard to find recipes that you won't get tired of. I can't wait to make this again, it was fantastic.
Jessica Scott says:
I have a total love affair with bruschetta, so I'm partially biased. Anytime I go out to eat, it's usually one of the first things I order on the menu. That being said, this spin recipe is the real deal! The stuffed chicken breasts were so good, and the sauce... amazing! Love!
Steve Failows says:
delicious recipe, packed with flavor! Takes a little bit of patience and practice to get good at cutting the pockets into the chicken breast but it's nice that you don't need any toothpicks or anything to keep it all together. This was a great choice for anyone looking to cut down on their carbs - will make again.