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4 chicken breast halves ; pounded 1 inch thick
1/4 cup balsamic vinegar ; plus 2 tablespoons
1/2 medium onions ; chopped
4 medium tomatoes ; roma, chopped
1 1/4 teaspoons garlic ; minced
1 1/2 tablespoons olive oil ; divided
1 cup mozzarella cheese ; shredded
salt ; to taste
black pepper ; to taste
Submitted by filly90
Grilled chicken with a bruschetta topping
Cal: 314 Fat: 13g Carbs: 8g Protein: 34g Fiber: 1g
Original recipe serves 4
Ingredients (serves 4)
Directions
Add 1/4 cup balsamic vinegar, 1/4 teaspon of the minced garlic, and 1 tablespoon of olive oil to a zip top bag. Add a pinch of salt and pepper.
Add chicken to the bag. Seal it, and turn to coat. Place bag in the refrigerator and marinate for 30 minutes or until ready to cook.
In a small bowl, combine the onions, tomatoes, and remaining garlic, oil and balsamic vinegar. Season with salt and pepper. Set aside.
Remove chicken from bag and discard marinade. Grill chicken over medium heat, about 5 minutes on each side, or until cooked through.
Preheat a broiler and set rack six inches below it.
Arrange chicken in a baking dish and top with tomato and onion mixture. Top with mozarella.
Broil for 5 to 10 or until cheese is comlpetely melted
Add chicken to the bag. Seal it, and turn to coat. Place bag in the refrigerator and marinate for 30 minutes or until ready to cook.
In a small bowl, combine the onions, tomatoes, and remaining garlic, oil and balsamic vinegar. Season with salt and pepper. Set aside.
Remove chicken from bag and discard marinade. Grill chicken over medium heat, about 5 minutes on each side, or until cooked through.
Preheat a broiler and set rack six inches below it.
Arrange chicken in a baking dish and top with tomato and onion mixture. Top with mozarella.
Broil for 5 to 10 or until cheese is comlpetely melted
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