As someone that loves to cook, I know the frustration of scrolling and SCROLLING to try to find a recipe once you land on the blog. Annoying, right? Well, I won’t put you through that. Let’s get right to it, shall we?

One Pan Chicken Bruschetta on Toasted Sourdough
Servings: 4 slices; 2 servings

1 large chicken breast; cubed
1 cup shredded mozzarella or Italian blend
4 slices of sourdough; I used GF (use keto if that’s your jam)
3/4 cup grape tomatoes; halved 
1 tsp sugar 
Enough oil of your choice to prevent sticking
Basil, garlic, and salt to taste
Balsamic glaze to drizzle 

Add oil to pan with medium heat. Add cubed chicken and halved grape tomatoes. Cook for 2 minutes. Butter one side of sliced sourdough and put in toaster/ toaster oven/ regular oven. Add sugar (to cut the acid of the tomatoes – no thank you to heartburn), basil, and salt; stir frequently for 5-7 minutes until chicken is cooked through (if using a meat thermometer chicken is done at 165°f). Once chicken is cooked through add cheese, stir, and cover until cheese is melted and gooey. Divide among the sliced bread and drizzle balsamic glaze over each. Enjoy!