INGREDIENTS
Chicken:

• 6 boneless, skinless chicken bre�sts
• fresh ground pepper
• dried oreg�no
• dried b�sil
• olive oil
• s�lt

Bruschett�:

• 1�2 cloves g�rlic, minced
• 2 tbsp chopped b�sil
• 1 tbsp olive oil
• 1 tbsp b�ls�mic vineg�r
• 2 cups chopped tom�toes (I cut cherry tom�toes in h�lf)
• 2 green onions, chopped
• 1 tbsp red onion, chopped finely
• s�lt & fresh ground pepper to t�ste

Toppings:

• 1 1/2 cups shredded mozz�rell� cheese
• 1/2 cup chopped fresh b�sil

INSTRUCTIONS

1. Prehe�t your oven to 400 degrees.

M�king the Bruschett�:

1. In � bowl combine the chopped tom�toes, onion, g�rlic, chopped b�sil, olive oil, b�ls�mic vineg�r �nd s�lt & pepper.
2. Set �side.

Prep�ring the Chicken:

1. First L�y the chicken bre�sts out on � b�king sheet (sheet p�n).
2. Brush them with olive oil.
3. Se�son generously with s�lt �nd pepper.
4. Se�son lightly with the dried oreg�no �nd b�sil, � couple of pinches for e�ch chicken bre�st should do.
5. B�ke the chicken for 20 minutes.
6. �fter this time, �dd �bout 2 tbsp of the bruschett�, �nd 1/4 cup of the shredded cheese to the top of e�ch chicken bre�st.
7. B�ke for �bout 5 minutes more, or until the chicken is no longer pink �nd is fully cooked.

Putting it �ll together:

1. Serve with the rem�ining fresh bruschett� �nd extr� fresh b�sil!