Avocado, Mozzarella and Bruschetta Chicken Recipe



  • 4 boneless, skinless chicken breasts (pounded to an even thickness)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste


  • 2 Roma tomatoes, seeded and diced
  • 1/4 cup minced shallot (or red onion)
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste


  • 1 avocado, sliced
  • 8 ounces fresh mozzarella, sliced
  • Balsamic glaze (for drizzling)


1. Make the Bruschetta

  • Combine diced tomatoes, minced shallot, minced garlic, chopped basil, 2 tablespoons of olive oil, and balsamic vinegar in a bowl. Season with salt and pepper and set aside.

2. Cook the Chicken

  • Preheat oven to 400°F (200°C).
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season chicken breasts on both sides with salt and pepper. Add to the hot skillet and cook for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).

3. Assemble

  • Transfer cooked chicken to a baking sheet lined with parchment paper or foil.
  • Top each chicken breast with a generous amount of bruschetta mixture.
  • Layer slices of mozzarella cheese over the bruschetta.

4. Bake

  • Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.

5. Finish and Serve

  • Remove chicken from the oven and top with sliced avocado.
  • Drizzle with balsamic glaze.
  • Serve immediately with your favorite sides like pasta, salad, or roasted vegetables.


Pounding the chicken: Ensures even cooking and tenderness.

Fresh ingredients: Use the freshest tomatoes, basil, and mozzarella you can find. It makes all the difference.

Make your own balsamic glaze: Simmer balsamic vinegar in a small saucepan over low heat until reduced and thickened.

Adjust toppings: Feel free to add your favorite ingredients like pesto, roasted red peppers, or a sprinkle of Parmesan cheese.


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