Bruschetta Chicken with Balsamic Glaze

Ingredients

• Boneless, skinless chicken breasts: 4
• Kosher salt: several pinches
• Freshly-ground black pepper:
• Garlic powder: 1 teaspoon
• Dried oregano: 1/2 teaspoon
• All-purpose flour: 1/3 cup
• Extra-virgin olive oil: 1-2 tablespoons
• Ripe roma or on-the-vine tomatoes: 4
• Fresh basil leaves: 1 handful
• Garlic: 2-3 cloves
• Extra-virgin olive oil: 1 tablespoon
• Balsamic vinegar: 1 teaspoon
• Dried oregano: 1/2 teaspoon
• Kosher salt: 1/4 teaspoon
• A few turns of freshly-ground black pepper:
• Balsamic glaze:

Instructions

1. To prepare the chicken, sprinkle each side of the breasts with salt, pepper, garlic powder, and oregano. Place the flour in a shallow bowl or plate, then gently dredge each piece of chicken through to lightly coat both sides, shaking a bit to remove any excess.
2. Set a large skillet over medium-high heat, and add just enough olive oil to coat the bottom. When pan is hot, add chicken and saute for 2-3 minutes on each side, until it’s cooked through and lightly golden.
3. While the chicken cooks, combine all bruschetta ingredients in a medium bowl; stir to blend.
4. When chicken is cooked through, remove from heat. Top each piece with generous spoonfuls of bruschetta, and drizzle with a bit of balsamic glaze, if desired. Serve immediately.