I'm sure there are many of you out there, like myself, trying to lose a few pounds gained over the holidays. Am I right? I definitely indulged a little too much, but it was worth it. I'd actually like to lose a little more than I gained, so I'm on a mission to get fit. I started the Jillian Michaels 30 Day Shred challenge yesterday, and I'm so sore I can barely lift my arms or walk normal : /
Of course with working out, healthy eating has to coincide. I've been searching for some healthy dinner ideas for my family so when I found this chicken it sounded right up our alley. I love bruschetta but never had it over grilled chicken. The results were stellar. This was a great way to change up some boring pieces of chicken.
Recipe adapted from: Picky Palate
Makes 4 servings
4 boneless, skinless Chicken Breasts
1/4 cup Balsamic Vinegar
2 Tablespoons Olive Oil
4 thin slices fresh Mozzarella
2 Vine-Ripened Tomatoes. seeded and diced
4 fresh Basil Leaves, stacked, rolled and thinly sliced into chiffonade
2 cloves Garlic, minced
Pinch of Kosher Salt
1 Tablespoon Balsamic Vinegar
DIRECTIONS: Preheat grill pan or skillet to medium heat on stovetop. Spray with cooking spray.
To make Bruschetta topping: In a mediium bowl combine tomatoes, basil, garlic, salt and balsamic. Toss gently together. Store in refrigerator until ready to use.
For grilled chicken: Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides with balsamic mixture. Cook for 4-5 minutes and then flip chicken. Brush other side with balsamic and cook another 4-5 minutes or until cooked through. Place one piece of fresh mozzarella on each chicken breast and continue to cook until slightly melted.
Remove chicken from pan, and place on individual plates. Top each with desired amount of bruschetta topping. Serve immediately.