Roasted Chicken Bruschetta

1 hourServes 4
Roasted Chicken Bruschetta


  • 4 boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Italian seasoning
  • 1 tbsp kosher salt, plus more for finishing
  • 2 heirloom tomatoes, halved and sliced
  • ¼ c parmesan cheese, shredded
  • Fresh basil, thinly sliced


Preheat oven to 400˚F and line a sheet pan with parchment paper.

To prepare the chicken, make 3-4 angled slices into each breast, ½-inch apart and being careful not to slice through. Liberally coat each breast with olive oil, Italian seasoning and salt. Nestle 1 tomato slice in each cut. Use smaller tomato slices for the first and last cuts while using larger halves for the center cuts.

Roast in the oven for 40-50 minutes until golden brown, or until internal temperature reaches 165˚F. Sprinkle each breast evenly with parmesan cheese and place under the broiler for 1-2 minutes to melt and crisp the cheese. Remove from oven and transfer to serving platter. Finish with fresh basil and a sprinkling of salt.

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