Chicken Bruschetta

We've been having some crazy weather this summer!  Well, it's really been crazy for months now, but this summer has been interesting.  TONS of thunder and close, powerful lightning like I've never seen before.  I even know someone whose house was struck.  Scary stuff!

Thanks to some of the insanity, I wasn't able to grill this chicken dish like I planned.  Didn't matter because it was equally delicious cooked in the oven.

Fresh garden basil always makes things better :)  And the leftovers were perfect the next day tossed together for a great lunch to bring to work.  Love this dish!!

Chicken Bruschetta
4 boneless chicken breasts
extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
juice of one lemon
fresh mozzarella

for the bruschetta:
1 pint grape tomatoes (regular tomatoes are fine, too)
1 cup chopped fresh basil
1/2 onion, chopped
3 garlic cloves, chopped
extra virgin olive oil
salt and pepper to taste

Place chicken in ziploc bag and combine with other ingredients.  Shake to evenly distribute and let marinate for at least 3 hours.

Combine all bruschetta ingredients in a bowl and let sit in the fridge for at least a few hours.

Preheat oven to 375 degrees.  Place chicken in a baking pan and cook for about 20 minutes, depending on size of pieces.  Remove from oven with a few minutes of cooking time left, add slice of mozzarella on top of each piece, and place back in oven until cheese melts.  (this can also be done under the broiler or in the toaster oven)

Spoon bruschetta over each piece and serve.