Saturday, October 1, 2011

balsamic bruschetta chicken


1lb chicken breast
1/4 C and 2T balsamic vinegar
1/2 T and 1T olive oil
2 cloves of garlic
1/2 medium sweet onion (Vidalia or other)
4 medium roma tomatoes
optional: a few basil leaves
3-6 thin slices of fresh mozzarella cheese or goat cheese

Cover the chicken with plastic wrap and pound the pieces down to one inch in thickness
Place the chicken in a container or zip top bag along with 1/4 cup balsamic vinegar, 1/2 Tbsp olive oil, one clove of garlic, minced, and a healthy pinch of salt and pepper.
Make sure the chicken is coated in the marinade.
Refrigerate until ready to cook.



Grill the chicken until cooked through, OR bake at 375* for about 30 min. Also begin preheating your broiler.

Meanwhile, finely dice the onion and tomatoes. Combine them in a bowl with the one clove of finely minced or pressed garlic, balsamic vinegar, and olive oil. Stir well, taste, and add salt and pepper to your liking.

Place grilled chicken on a baking sheet covered with foil. Top each piece of chicken with about 1/4 cup of the bruschetta and 1-2 slices of fresh Mozzarella cheese. Place the baking sheet in the oven under the broiler. Cook just until the cheese is fully melted (5-10 minutes).

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