Bruschetta Chicken with a Balsamic Glaze
Recipes Chicken Italian Main Dish Quick and Easy
Description
This is a fabulous chicken dinner with melted Mozzarella cheese, a bruschetta topping and finished with a balsamic glaze. Serve it with your favorite pasta.
Ingredients
Bruschetta Topping:
12 oz. Roma tomatoes, diced
2 1/2 T. basil leaves, chopped
3 garlic cloves, minced
1/2 T. balsamic vinegar
1 T. extra virgin olive oil
1/4 t. salt
1/8 t. black pepper
Chicken:
4 large chicken breasts, about 2 lb.
2 T. olive oil
1 t. salt
2 t. Italian seasoning
1/2 t. black pepper
2 garlic cloves, minced
1 T. olive oil, for sautéing
4 slices Mozzarella cheese
Balsamic Glaze: (use 4 T.)
1 c. balsamic vinegar
1/2 T. honey
Directions
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Bruschetta Topping:
In a bowl, add diced tomatoes, chopped basil, minced garlic, balsamic vinegar, oil, salt, and pepper; mix until combined; set aside.
Chicken:
Beat the chicken breasts until even in thickness.
In a large bowl, mix together the olive oil, salt, Italian seasoning, black pepper and minced garlic. Add chicken; stir to coat chicken; cover; marinate for 30 minutes.
In a large skillet, over medium heat, heat 1 T. olive oil. Once hot, add the chicken to the skillet; saute for 3-5 minutes per side, or until the internal temperature of the chicken reaches 165 degrees F on a food thermometer.
Once the chicken is cooked, reduce the heat to low; top each breast with a cheese slice. Cover the skillet with a lid; cook until cheese is melted.
Remove the chicken from heat. Top each chicken breast with the Bruschetta topping. Drizzle with balsamic glaze before serving.
Tip: while the chicken is cooking, make the balsamic glaze.
4 servings.
Balsamic Glaze:
Pour the balsamic vinegar into a saucepan; add the honey; stir. Bring to a low boil; reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.
Transfer to a jar or airtight container. Let cool to room temperature. Refrigerate for 3 - 4 weeks.
*Reduction time depends on the surface area of the saucepan. A larger saucepan will reduce it faster.