Easy Bruschetta Chicken Recipe

Instructions
Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times. It should be thick enough to coat the back of a spoon.
In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil. Taste, and if desired, add more salt and black pepper.
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.
Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt.
Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.
Notes
Slice 2 large chicken breasts in half lengthwise, creating 4 thinner chicken cutlets. Or pound the chicken thinner with a meat mallet.
For optimal flavor, use the best fresh sun-ripened tomatoes that you can get. They really are one of the primary ingredients in this dish.
Don’t add the basil to the bruschetta mixture until you are ready to serve.
I like to use shredded fresh mozzarella because it melts so well, but you can also use sliced mozzarella.
Store leftovers in an airtight container in the fridge. Reheat at reduced power in the microwave to keep from overcooking the tomatoes.
Nutrition
Calories: 551kcal | Carbohydrates: 36g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 980mg | Potassium: 797mg | Fiber: 2g | Sugar: 31g | Vitamin A: 542IU | Vitamin C: 14mg | Calcium: 282mg | Iron: 3mg