Wednesday, November 28, 2012

Balsamic Bruschetta Chicken

Meals that are quick, and seem fancy are awesome, right?  Sometimes (ok, a lot of the time) I can't spend huge amount of time preparing dinner for my family.  It's just not feasible.  And I don't like cleaning the dishes up either.

This dish was quick, besides letting the chicken marinade during the day.  And even that?  Not a huge process!  Plus the flavor was fantastic.  I kept eating the tomatoes while the chicken was cooking.  While i altered this recipe from the original to pan cooking, you could easily throw the chicken on the grill.  

I also am still lucky to have fresh tomatoes from my garden in the fridge.  The taste of fresh tomatoes from a garden cannot compare to the ones you buy in the store.  The flavors are completely different--in a good way!  Love my fresh home-grown tomatoes.

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Adapted from: Picky Palate

  • 2 boneless skinless chicken breasts, butterflied completely into 4 pieces
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • approx 4 slices mozzarella cheese
  • 4 roma tomatoes, diced
  • 1 Tbsp dried basil 
  • 1-2 Tbsp minced garlic (more or less depending on the taste)
  • salt and pepper
  • 1 Tbsp balsamic vinegar

Combine the 1/4 cup balsamic vinegar and olive oil with a dash of salt and pepper.  Add the chicken and let marinate for a few hours.  When the chicken is marinated, pan-grill in a small amount of oil until the chicken is done.  Place the chicken in a serving dish and top with the mozzarella cheese.  While the chicken is cooking, combine the tomatoes, basil, garlic, dash of salt and pepper, and the tablespoon of vinegar.  When the chicken is all cooked, and topped with the cheese, place in the oven and broil it for just a few minutes until the cheese is melted.  Top the chicken with the tomato mixture and serve.

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