Ingredients:
- 2 Large Chicken Breasts
- 1/4 Cup MTOO 18-Year Traditional Balsamic
- 2 Tbsp. MTOO Ultra Premium EVOO
- 1/4 tsp. minced garlic
- Pinch salt & pepper
Bruschetta Topping:
- 4 medium roma tomatoes
- 1/2 medium sweet onion
- 1/2 cup kalamata olives
- 2 Tbsp. MOO 18-Year Traditional Balsamic
- 1 Tbsp. MOO Ultra Premium EVOO
- 1/2 tsp. Salt and Pepper to taste
- 1 cup shredded mozzarella cheese
Instructions:
1. Trim the excess fat from the chicken breasts and cut each piece in two. Cover the chicken with plastic wrap and pound the pieces down to 3/4 inch in thickness.
2. Place the chicken pieces in a container or zip lock bag along with rest of the ingredients listed under the chicken breasts. Mix everything up so chicken is coated with the marinade. Refrigerate until ready to cook or at least an hour.
3. Prepare the bruschetta topping. Finely dice the tomatoes, onion and olives. Combine them with the minced garlic, balsamic, olive oil, and salt and pepper. Stir well.
4. Grill chicken until cooked through. Then,turn the oven on broil and adjust the rack so it is about 6 inches below the heating element.
5. Place the grilled chicken pieces on a baking sheet covered with foil. Top each pieces of chicken with about 1/4 cup of the tomato bruschetta and about 1/4 cup of the shredded mozarella cheese. Place the baking sheet under the broiler and cook until the cheese is fully melted (5-10 min.) Serve Hot.
Serves 4