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.