A quick dinner, this chicken is super tasty and easy to make. I served it with garlic mashed potatoes and a side salad. The next day I took it to lunch and it reheated well. I plan on adding this to my dinner recipe rotation. It will be so much better when the tomatoes are fresh. I can’t wait for summer’s fresh produce!
Balsamic Bruschetta Chicken
- 1 lb boneless, skinless chicken breast
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- Salt and pepper to taste
- 1 can diced tomatoes, drained
- 2 garlic cloves, finely diced
- 1 spring of oregano, chopped
- 3 basil leaves, chopped
- Mozzarella cheese slices
Marinate chicken breast in vinegar and oil. Prepare grill as you normally would. Combine the tomatoes, garlic, oregano, and basil. Prepare a foil pan and pour the bruschetta into it. Heat the bruschetta off to the side while you grill the chicken. When chicken is grilled through, remove to a plate. On the grill, add a sheet of foil. Then add the chicken, top with bruschetta mizture, and top with the cheese slices. Close the grill lid and allow the heat to melt the cheese until bubbly.