Tuesday, July 19, 2011

Balsamic Bruschetta Chicken

Chicken was always such a staple last year at the apartment, I'm assuming it will be again this year, it's just so versatile and delicious. 

So are tomatoes, mozzarella cheese, basil and balsamic vinegar. 

You can never go wrong with cheese.

Or fresh basil. 

Or balsamic vinegar. Even though Mariah thinks it smells like feet. It surely doesn't taste like feet.

You should still make this. Even though I just referenced feet and food in the same sentence. Sorry.

We also had a visitor over when I made this. He became a regular for dinner. And by regular I mean asked what chef Mel was making for dinner almost every day. Trying to drop hints I see. I'm assuming that means it was tasty.

Balsamic Bruschetta Chicken
source: Picky-Palate

4 boneless skinless chicken breasts, thawed
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray.  
2. Combine balsamic and olive oil in a bowl.  
3. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

4. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

No comments:

Post a Comment