Ingredients
3 TBSP. Olive oil, divided
1 lb. boneless skinless chicken breast
1 TBSP dried oregano
2 tsp. Garlic powder
Kosher Salt
Freshly ground black pepper
3 cups chopped tomatoes
1/2 shallot, minced
1/4 cup freshly chopped basil
Shaved Parmesan for garnish
Balsamic glaze for drizzling
Directions:
In a large skillet over medium heat, heat 1 TBSP. Oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink, 8 minutes per side.
In a large bowl make bruschetta topping: Stir together tomatoes, olive oil, shallot, garlic, and basil and season generously with salt and pepper.
Top chicken with bruschetta topping and shaved Parmesan. Drizzle with balsamic glaze.
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