Balsamic Bruschetta Chicken

12 Apr Balsamic Bruschetta Chicken

So the last two days have been in the upper 90’s, and we have even hit 100 here in Arizona. Welcome “Spring”! We’ve just turned our air conditioning on here, so I am writing this with a hoodie on, since my husband likes to duplicate the weather in Northern Alberta in February. Spring means its officially the start of grilling season in the East, and north – and anywhere where it dips below 50 at any time of the year. The recipe I am sharing with you today was originally titled “Spring Chicken” but I thought that was deceiving, since we make it throughout the year. It makes for a great “bring a dish” potluck gathering – maybe a Memorial Day or Fourth of July picnic?! It would be a nice change from fried chicken or burgers, not to mention can be made the day before and brought back to room temperature. Served warm or at room temperature, leftovers on a french roll makes a great lunch as well. I hope you enjoy.

Spring Balsamic Bruschetta Chicken  

Ingredients 

4 ounces low fat greek yogurt

2 Tablespoons balsamic vinegar

1 pound chicken breasts, skinless & boneless, pounded to 1/4 thick

Topping:

1/2 Tablespoon Extra Virgin Olive Oil

1/2 Medium sized onion, cut into wedges

2 Tablespoons Balsamic Vinegar

1 Tablespoon water

1/2 pound tomatoes (roma or plum work great) – seeded and sliced into wedges

salt and pepper to taste

4 ounces mozzarella bocconcini – diced

1/2 cup fresh basil, julienned

Directions

1. Combine yogurt and balsamic vinegar in resealable bag; add chicken and marinated, refrigerated for at least 20 min, but can leave overnight as well. 
2. In large skillet, over medium high heat, add olive oil and onions; cook until onions soften and just start to caramelize. Turn heat down to medium low, and add vinegar and water. Allow liquid to reduce by about half. Add tomatoes, salt and pepper. Continue cooking for 3 to 5 minutes. Remove from heat and allow to cool for up to 5 minutes. Add basil and diced mozzarella. 
3. Remove chicken from marinade and gently rinse off with cold water. Prepare grill by preheating over medium high heat. Cook chicken on prepared grill for 3 to 5 minutes per side, or until the internal temperature reaches 170 degrees. 
4. Serve chicken immediately, topped with balsamic bruschetta mixture. 

*this dish can also be served at room temperature. 

Serving suggestions: along side angel hair pasta, oven roasted spaghetti squash, a bed of fresh leafy greens

Nutritional Information: 

224 Calories 24g Protein 6g Carbohydrates (1g fiber) 11g Fat

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