This is one of my go to summer dinners, You can grill the chicken outside so the kitchen doesn’t heat up and if you serve it with a salad, you never have to turn on the stove. I usually start making it in the spring when the weather starts getting nice and I long for summer. It’s so simple but it’s really satisfying.
2 Vine Ripened Tomatoes ( or 1 Pint Cherry Tomatoes)
1 Clove Garlic, minced
8-10 Fresh Basil Leaves, julienned
1 Tablespoon Balsamic Vinegar ( I like the white balsamic)
1 Tablespoon Olive Oil
4 oz Fresh Mozzarella (or more)
1/4 Cup Finely Chopped Red Onion
1 Tablespoon Balsamic Graze (reduced balsamic vinegar – it’s ok to leave this out if you don’t have it but I suggest getting some! It’s so delicious and Trader Joe’s has a great version for pretty cheap)
Chop tomatoes (and red onions if you’re using them) and put into a large bowl. Add the garlic, basil leaves, balsamic, olive oil, salt and pepper and mix together.
Set aside while you grill your chicken. You can grill your chicken outside on a gas or charcoal grill or you can use a grill pan inside.
Season chicken with salt and pepper and grill over medium-high heat, about 5 minutes a side.
Once your chicken in cooked, dice up the fresh mozzarella and toss together with the tomato-balsamic mixture. Place chicken on your plate and pile the bruschetta on top. Serve with a salad on hot days or roasted veggies for a yummy meal!
Adapted From Skinny Taste