Ready in 30 minutes
Serves 4 people
Recipe by Courtney Anderson
1 cup tomatoes
1/4 cup red onion
1/4 cup basil
Lime juice and zest
4-6 garlic cloves
1/4 cup Parmesan Cheese or mozzarella (more if desired)
1 tbsp olive oil
1 tbsp ghee (or extra olive oil)
- Preheat oven to 400F. Butterfly each chicken breast leaving the top and bottom connected. Flip open and season with salt and pepper, zest with lime and add shredded mozzarella or Parmesan cheese.
- Add to a cast iron pan or baking sheet lined with parchment. Drizzle in oil and leave "open face" while baking. Bake in the oven for 25-30 minutes.
- While chicken is baking, In a medium bowl finely dice tomatoes, red onion, garlic and basil. Add lime juice, olive oil, and season with salt and pepper. Mix until combined. Once chicken is cooked. Remove from the oven and "close" chicken breast back up, top with bruschetta and drizzle with balsamic glaze. Enjoy!