There is hardly a day that I’m not in the mood for grilled chicken. If it weren’t for the hassle of working with raw chicken (really, the only hassle is that it’s totally gross) then I think I would grill it every day. Grilled chicken is so nice to have on hand to throw into a variety of meals, including the ever-so-popular Baked Chicken Taquitos.
When I saw this on Gina’s blog, I made it that same day because I had everything on hand. It was a quick weeknight meal for us, and refreshing at that. Served along side a green leafy salad, you really can’t go wrong with the healthiness of this one!
Grilled Chicken Bruschetta
Yield: 4 servings
1/4 cup chopped red onion
1 tablespoon balsamic vinegar
salt and pepper, to taste
3 medium vine ripened tomatoes, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh basil leaves
1 tablespoon olive oil
3 ounces part skim mozzarella, diced into 1 inch cubes
4 boneless, skinless chicken breasts
In a small bowl, mix the olive oil, vinegar, salt and pepper; let set for a few minutes.
Meanwhile, in a large bowl, combine the tomatoes with the garlic, basil, onion-balsamic combo, then salt and pepper to taste. Set aside for at least 10 minutes and up to overnight (refrigerated).
When ready to serve, toss in the cheese. Season the chicken with salt and pepper, then grill according to your preferred method. Plate the cooked chicken, then top with the bruschetta.
Source: Adapted from SkinnyTaste