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 freshly 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, halved
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ½ freshly ground black pepper
• 1 ⅓ cup grated mozzarella -Cheese

Instructions

Mix balsamic vinegar and brown sugar in a saucepan. Bring to a low boil and then reduce to a simmer. simmer until the quantity is reduced by half; Let it simmer for about 10-15 minutes, stirring several times. It should be thick enough to cover the back of a spoon.
In a medium bowl, gently combine the diced tomatoes, minced garlic, kosher salt, freshly ground black pepper, red wine vinegar, olive oil and chopped basil.Taste and add more salt and black pepper if desired.
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Coat both sides of the chicken breasts.
Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown on both sides and cook through.Reduce heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the pan with aluminum foil and let the cheese melt.
Top with tomato mixture and drizzle with balsamic glaze. For best results, serve promptly.

Notes

Cut 2 large chicken breasts in half lengthwise to create 4 thinner chicken cutlets.Or pound the chicken with a meat mallet.
For optimal flavor, use the best fresh, sun-ripened tomatoes you can get your hands on. They are really one of the main ingredients in this dish.
Add the basil to the bruschetta mixture until serving.
I like to use freshly grated mozzarella because it melts really well, but you can also use chopped mozzarella.Store leftovers in an airtight container in the refrigerator. Reheat in the microwave on reduced power to prevent the tomatoes from overcooking.

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