Ingredients
- 4 boneless, skinless Chicken Breasts
- Kosher Salt
- 1/4 cup Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 4 thin slices fresh Mozzarella
- 2 Vine-Ripened Tomatoes. seeded and diced
- 4 fresh Basil Leaves, stacked, rolled and thinly sliced into chiffonade
- 2 cloves Garlic, minced
- Pinch of Kosher Salt
- 1 Tablespoon Balsamic Vinegar
Preparation
Step 1
Preheat grill pan or skillet to medium heat on stovetop. Spray with cooking spray.
To make Bruschetta topping: In a mediium bowl combine tomatoes, basil, garlic, salt and balsamic. Toss gently together. Store in refrigerator until ready to use.
For grilled chicken: Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides with balsamic mixture. Cook for 4-5 minutes and then flip chicken. Brush other side with balsamic and cook another 4-5 minutes or until cooked through. Place one piece of fresh mozzarella on each chicken breast and continue to cook until slightly melted.
Remove chicken from pan, and place on individual plates. Top each with desired amount of bruschetta topping. Serve immediately.