Grilled balsamic chicken

I made this in the heat of a near 40-degree day. Remember those? Just this past weekend? Well, spring is coming! You can grill anytime of the year or you can make this on your stovetop, George Foreman, panini grill, etc. The taste of summer is enough to want to eat this. Trust me.

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This is grilled chicken breast with a balsamic glaze, mozzarella and a bruschetta like topping. But winter bruschetta since we don’t really have the fresh, summer ingredients yet.

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Grilled balsamic chicken (for two)

  • 2 chicken breasts – pounded flat so they are about equal in thickness
  • Chicken seasoning – whatever you prefer, we like McCormick’s poultry seasoning
  • Salt and Pepper
  • 1/4 – 1/3 cup Greek vinaigrette or Italian dressing
  • 3 Roma tomatoes, seeded and chopped
  • 8 oz. of fresh mozzarella – pearls or in a big round, Krause’s has the BelGioioso brand in the cheese section that is quite tasty
  • 1/2 of a small to medium red onion, finely diced
  • 1-2 cloves fresh garlic, minced
  • 1 tsp. dried Italian seasoning
  • 1 Tbsp. balsamic vinegar PLUS 1/3 cup balsamic vinegar
  • 2 tsp. extra virgin olive oil

Prep the night before:

  1. Make sure your chicken breast is thawed and pounded so they have an even thickness all the way around. Season liberally with whatever spices you like. I suggest a poultry seasoning, pepper and just a little salt. Cover both sides of the chicken with Greek vinaigrette or Italian dressing. Cover tightly with wrap and marinade overnight.
  2. Combine your tomatoes, onions, garlic, Italian seasoning, balsamic vinegar and olive oil in a large bowl. Add in about 2/3 of your mozzarella and make sure it is cut into small pieces, similar in size to the tomatoes. If you have pearls, just separate. Mix everything together and marinade overnight.

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The night of dinner:

  1. Take your chicken out and let it come to room temperature as you light and warm up your grill or pan or whatever you are cooking your chicken in or on.
  2. Take a small sauce pan or small pot and place over medium-high heat. Add your balsamic vinegar (cheap is fine – we are reducing it to a glaze – but if you have higher quality use it) and let it reduce until it is syrupy and thick. Once it is reduced, put on low or remove from heat.
  3. Grill your chicken evenly on both sides. Right before it is almost done, place a slice of (or a few pearls of) mozzarella on each chicken breast and let it melt.
  4. Remove chicken from the grill. Drizzle with balsamic glaze and top with your bruschetta mix. Serve with vegetables, salad, potatoes, whatever you want. Enjoy!

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Grill your chicken breast evenly and melt your mozzarella on the chicken right as it is almost getting fully cooked.

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Mozzarella is probably my favorite cheese. You wouldn’t need the additional slice on your chicken if you don’t want it. But it just melts so wonderfully I have to have it. Top the chicken breasts evenly with the balsamic glaze and then absolutely smother with the bruschetta mix. This will have you itching for warmer weather! Like you aren’t already, right?

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Enjoy! If you have any leftover bruschetta mix it is great on garlic toast, added to a salad, on a sandwich, on a piece of cardboard, etc. I mean really – good on anything!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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