INGREDIENTS FOR CHICKEN BRUSCHETTA
You need balsamic vinegar and brown sugar for the balsamic glaze.
For the bruschetta topping, you need tomatoes, garlic, salt, black pepper, balsamic vinegar, olive oil, and fresh basil.
You need boneless skinless chicken breasts, olive oil, Italian seasoning, salt, black pepper, and low-moisture shredded mozzarella cheese for the chicken.
HOW TO MAKE BRUSCHETTA CHICKEN
First, combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a boil and then reduce it to a simmer. Simmer until it is reduced by half, about 10-15 minutes. It should be thick enough to coat the back of a spoon.
In a medium bowl, gently stir the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil.
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. Chicken is done when the internal temperature reaches 165 degrees. 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. Finally, top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly. Serve over rice, pasta, or zucchini noodles with a sprinkle of Parmesan Cheese.
RECIPE TIPS
Slice 2 large chicken breasts in half lengthwise, creating four thinner cutlets. You can also pound the chicken thinner with a meat mallet.
For optimal flavor, use the best fresh sun-ripened tomatoes you can find. They are one of the primary ingredients in this dish.
Don’t add the basil to the bruschetta mixture until you are about ready to serve.
I like shredded fresh mozzarella because it melts so well, but you can also use sliced mozzarella.
