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Instructions |
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Trim the excess fat from the chicken breasts and cut each piece into two. Cover the chicken with plastic wrap and pound the pieces down to one inch in thickness (use a rolling pin or heavy pan to pound). Place the chicken pieces in a container or zip top bag along with 1/4 cup balsamic vinegar, 1/2 Tbsp olive oil, 1/4 tsp minced garlic (or one clove if using fresh), and a healthy pinch of salt and pepper. Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.
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Prepare the bruschetta topping. Finely dice the onion and tomatoes. Combine them in a bowl with the minced garlic, balsamic vinegar, and olive oil. Stir well, taste, and add salt and pepper to your liking (I like generous salt in this mix, about 1/2 tsp).
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Grill the chicken until cooked through (I used my countertop grill, it only took 5 minutes). Turn the oven on to broil and adjust the rack so that is about 6 inches below the heating element.
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Place the grilled chicken pieces on a baking sheet covered with foil. Top each piece of chicken with about 1/4 cup of the tomato bruschetta topping and about 1/4 cup of shredded cheese. It's okay if some falls off, you can scoop it onto your plate along with the chicken. Place the baking sheet in the oven under the broiler. Cook just until the cheese is fully melted (5 to 10 minutes). Serve hot.
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Originally Submitted
4/29/2013
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