Bruschetta Chicken Recipe

Add the chicken breasts, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and black pepper to a large mixing bowl. Toss well to coat the chicken evenly, then let it marinate for at least 10 minutes.
3 large boneless skinless chicken breasts, 2 tablespoons olive oil, 2 cloves garlic, 2 tablespoons Italian seasoning, 2 teaspoons salt, 1 teaspoon pepper
Meanwhile, prepare the bruschetta topping. Combine the tomatoes, lemon juice, garlic, red onion, basil, Parmesan cheese, salt, and black pepper in a medium bowl. Gently toss to combine and set aside while the chicken cooks.
6 roma tomatoes, ½ lemon, 1 clove garlic, ½ small red onion, 8-12 large fresh basil leaves, ¼ cup freshly grated Parmesan cheese, salt and black pepper
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary. Cook for 3-4 minutes per side, or until golden and the internal temperature reaches 165°F.
Transfer the cooked chicken to a serving platter or individual plates. Spoon the bruschetta topping generously over each piece, then finish with balsamic glaze, additional Parmesan cheese, and fresh basil. Serve immediately.
Balsamic glaze, Freshly grated Parmesan cheese, Fresh basil