Bruschetta Chicken

Ingredients

chicken breastspounded thin

Veganextra-firm tofu pressed and cubedpat dry, sear longer for color

2 breasts1/2 lb

olive oil

0.17 cup

balsamic vinegar

1 tbsp

honey

Veganmaple syrup

1/3 tbsp1/3 tbsp

dried basil

2/3 tbsp

dried oregano

1 tbsp

dried thyme

2/3 tsp

garlic powder

2/3 tsp

onion powder

2/3 tsp

dried rosemary

1/3 tsp

dried sage

1/3 tsp

garlicchopped

1 cloves

fresh basilchopped

0.42 cup

salt

to taste

black pepper

to taste

chili flakes

to taste

Gouda or mozzarella cheese

Vegannutritional yeasttoss with lemon juice for tang

1/3 cup0.17 cup

cherry tomatoeshalved

1 cups

shallotchopped

1/3 shallot

breadgrilled

for serving

Method

1. 01Preheat oven to 400°F.
2. 02Combine chicken, 2 tbsp olive oil, 1 tbsp vinegar, 1 tbsp honey, basil, oregano, thyme, garlic powder, onion powder, rosemary, sage, garlic, fresh basil, salt, pepper, and chili flakes. Let sit 5 minutes or up to overnight.5 min
3. 03Mix cherry tomatoes, 1/2 cup olive oil, 2 tbsp vinegar, 1 tbsp honey, shallot, garlic, and fresh basil. Season with salt, pepper, and chili flakes.
4. 04Heat a large skillet over medium-high heat. Sear chicken on both sides until golden, 3 minutes per side.
5. 05Top each piece with cheese and spoon 2 spoonfuls of tomato mixture over. Transfer skillet to oven and bake 10 minutes until cheese melts and chicken is cooked through.10 min
6. 06Finish with remaining tomato mixture and fresh basil. Serve with grilled bread.