Recipe type: Cooking for One or Two, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
3 medium vine ripe tomatoes, chopped
2 small cloves garlic, minced
¼ cup chopped red onion
1 tablespoon extra virgin oil
1 tablespoon balsamic vinegar
Kosher salt and cracked black pepper to taste
¾-1 pound thinly sliced chicken cutlets
2 tablespoons fresh basil leaves, chopped
3 ounces part skim mozzarella, cubed
Instructions
In a small bowl, toss tomatoes, garlic, red onion, olive oil and balsamic vinegar. Cover with plastic wrap and refrigerate for 30 minutes (while you prepare the chicken) or up to 24 hours.
Season chicken breasts with more salt and pepper, then grill or saute them until thoroughly cooked to 165 degrees F.
Before serving, stir tomato mixture and toss with basil and cubes of mozzarella. Place chicken breasts on a plate and top with a generous amount of bruschetta topping over the top. If you have extra topping, cover and store in the refrigerator for up to 3 days, using the leftovers in a salad or atop a baguette.
Recipe by In Good Taste at http://ingoodtaste.kitchen/bruschetta-grilled-chicken/