Bruschetta Chicken
Ingredients:
Balsamic Glaze
- 1 cup balsamic vinegar
- ⅓ cup brown sugar
- Bruschetta Topping
- 2 cups diced tomatoes
- 3 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 tablespoon olive oil
- ⅓ cup chopped fresh basil leaves
Chicken
- 4 boneless skinless chicken breasts see notes
- 4 tablespoons olive oil divided in half
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ fresh ground black pepper
- 1 ⅓ cup shredded mozzarella cheese
Instructions:
- Combine the balsamic vinegar and brown sugar in a saucepan.
- Bring it to a low boil and then reduce it to a simmer.
- Simmer until it is reduced by half; about 10-15 minutes stirring several times.
- It should be thick enough to coat the back of a spoon.
- In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil.
- Taste, and if desired, add more salt and black pepper.
- Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl.
- Brush it over both sides of the chicken breasts.
- Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook the chicken until golden brown on both sides and cooked through.
- Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella.
- Cover the skillet with aluminum foil and let the cheese melt.
- Top with the tomato mixture and drizzle with the balsamic glaze.
- For best results, serve promptly.