Mozzarella Bruschetta Chicken

4 servings

Ingredients

• 1 cup balsamic vinegar
• 4 chicken breasts or cutlets (I prefer cutlets)
• salt and pepper
• 4 oz. mozzarella cheese, sliced or shredded

Ingredients for Bruschetta Topping

• 2 cups diced tomato
• 1/4 cup packed fresh basil, chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon sugar
• 1 medium-sized garlic clove, pressed or finely minced
• salt and pepper

Ingredients for Optional Sides

• linguine
• green beans
• garlic bread

Directions

Add balsamic vinegar to a small saucepan. Then turn heat to medium-high and bring to a boil, stirring occasionally.

Turn heat down to medium, then simmer and reduce until you can the see the bottom of the pan for a second or two after scraping a spatula across it, about 20 minutes. Vinegar will continue to thicken as it cools.

Add ingredients for bruschetta topping in a medium-sized bowl, then stir to combine. Set aside. (This can be done ahead of time).

Place an oven rack directly underneath the broiler. Preheat to high.

Place a large skillet over medium-high heat, then spray with nonstick spray. Season chicken on both sides with seasoned salt and pepper. Add to the skillet and sauté until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken. Turn heat down to medium, then flip chicken and sauté until nearly cooked through, 4-6 additional minutes. Place a lid on top of the skillet if the chicken is browning too quickly on the outside and still raw on the inside. (The chicken will be done when an internal temperature of 165 degrees is reached. The chicken should not be pink inside).

Place chicken in Pyrex dish. Spoon 2-3 tablespoons bruschetta topping on each piece of chicken, followed by 1/4 of the cheese. Transfer Pyrex dish under the broiler, then broil until cheese is melted. Scoop chicken onto the plates and then drizzle with balsamic reduction.

Serve extra bruschetta topping on the side.

Recipe originally found on Iowa Girl Eats.

I paired this dish with linguine and green beans seasoned with salt and pepper. Garlic bread would be a nice addition, too.

Subscribe to My Blog

---