Chicken with Bruschetta, Avocado, Mozzarella, & Balsamic Glaze

When I came across this recipe on a favorite blog of mine (Iowa Girls Eats), I just knew that I had to try it ASAP!  And I am certainly glad that I did.  It was delicious!!  I loved everything about it…the buttery avocado, the sweetness of the balsamic glaze, the freshness of the bruschetta.  My husband fully agreed.  Yum yum yum!

This was a relatively quick recipe to pull together.  I probably definitely could have let the balsamic vinegar reduce for a longer amount of time, but I was hungry!  Next time, I’ll let it cook until it’s real syrupy.  I made a quick side of spinach to go along with it.  But, seriously, the chicken would have been more than enough to satisfy me!  I needed nothing else!

Start with the balsamic glaze…

  • Pour about 1 cup of balsamic vinegar into a small saucepan over medium-high heat.

  • Bring to a boil.

  • Then reduce the heat and let simmer for about 20 minutes.
  • Remove from the heat and reserve.
  • Next, trim one package of thinly cut chicken breasts.
  • Heat some EVOO in a skillet over medium-high heat.
  • Season one side of the chicken with some s&p.
  • Place that side down in the skillet.
  • Season the other side.

  • Cook until the chicken is golden brown on the first side (about 6 minutes), then flip it.

  • While the chicken finishes, preheat your broiler to high and line a baking sheet with tin foil.
  • Place the finished chicken on the baking sheet.
  • Top each piece with some lots of bruschetta.

  • Slice an avocado and add a few slices to each chicken breast.

  • Sprinkle some shredded mozzarella on top.

  • Place under the broiler until the cheese has melted.  (Don’t walk away!  You don’t want to burn this chicken!!)

  • Remove from the oven and drizzle the reduced balsamic vinegar over it.  (Don’t forget it!  I almost did!!)

Enjoy!!

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Chicken with Bruschetta, Avocado, & Balsamic Glaze (serves 4)

INGREDIENTS:

  • 1 cup balsamic vinegar
  • 1 package of thinly sliced chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cups bruschetta
  • 1 avocado, sliced
  • 1 cup shredded mozzarella cheese

DIRECTIONS:

  • Pour the balsamic vinegar into a small saucepan over medium-high heat.
  • Bring to a boil, then reduce to a simmer.
  • Let the vinegar simmer until it thickens, about 20 minutes.
  • Set aside and let cool.
  • Preheat your broiler to high.
  • Heat a large skillet over medium high heat.
  • Add the olive oil.
  • Season the chicken on both sides with the salt and pepper.
  • Add the chicken to the skillet.
  • Cook until done, about 6 minutes per side.
  • While the chicken cooks, line a baking sheet with tin foil.
  • When the chicken is finished, place it on the baking sheet.
  • Top each piece with some of the bruschetta.
  • Add a few slices of avocado to each.
  • Sprinkle some mozzarella cheese on top.
  • Place under the broiler and cook until the cheese melts.
  • Remove from the oven and drizzle the reserved balsamic glaze over each piece of chicken.

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