Preheat the oven to 375°F.
Chop the roma tomatoes into small 1/4? pieces. This will be pretty small pieces, but it shouldn’t be too hard if you have nice firm tomatoes. I usually chop the top off then turn it to stand on the end and cut vertically in both directions almost to the base, as if you are making a grid. Then, turn it to the side and cut down the tomato, This method helps chop the tomatoes pretty quickly.Chop basil and garlic. In a large bowl, toss the tomatoes, basil, and garlic with the vinegar and half of the salt and pepper. Bruschetta usually uses olive oil as well, but since there is some fat in the chicken already, I leave it out and the taste is just as delicious and a few calories are saved.
Lay the chicken breasts flat in the bottom of a large baking dish and season with the remaining salt and pepper. You can use more or less to taste as you want.
Pour the tomato mixture over the top of the chicken and then use a spatula to spread it evenly over the chicken. Spreading it evenly will help it to cook evenly as well. Top with the mozzarella cheese.
Bake on the middle oven rack for 35-45 minutes or until the chicken reaches an internal temperature of 165°F. You will definitely want to cook this uncovered. Since tomatoes have so much water content it helps some of it to burn off while cooking so that it isn’t overly juicy, although there will still be a good bit of flavorful juice in the bottom after cooking.
Garnish with fresh basil and balsamic glaze. Serve hot and Enjoy!
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|Serving Size: 1 (883g)|
|Recipe Makes: 1|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 44.3mg||2 %|
|Potassium 1787.6mg||47 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 25.6g|
|Protein 6.7g||10 %|
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Calories per serving: 161
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