Bruschetta Grilled Chicken

Raise your hand if this is you.

You need a weekend to recover from your weekend?

If you are like me, you just raised both hands and flailed them above your head like a banshee having a seizure.

Okay, try this one.

Raise your hand if you ate so much bad stuff this weekend that you had to leave the top button of your pants open while sitting at your work desk today.

If you are like me, you are sadly and slowly kind of raising your hand in show of your guilt and sadness for your arteries.

But there is no use dwelling on the past.

We need to look forward, rest up and eat something yummy and healthy.

Enter this tasty morsel of a healthy dish.

Here to save the day. And your guilty conscience.

You will need…

8 thinly sliced chicken breasts (you can always pound them thin)

3 medium sized tomatoes, diced

3 cloves garlic, minced (more if you are an animal like me)

¼ cup chopped red onion, diced

2 tablespoons fresh basil leaves, chopped

1 tablespoon olive oil (1 tablespoon extra if you are cooking the chicken in pan on the stove)

1 tablespoon balsamic vinegar

Salt and pepper to taste

3 ounces burrata cheese (or a good mozzarella if you can’t find burrata)

In a medium sized bowl, combine the tomato, garlic, onion, basil, 1 tablespoon olive oil, vinegar and salt and pepper to taste.

Mix the ingredients well and set aside.

On an outdoor grill, or on your stove top, cook the chicken over medium high heat (use the extra olive oil if you are on the stovetop).

Grill the chicken about 4 to 5 minutes a side, flipping it once to get good grill marks.

About one minute before the chicken is done, spread a little of the burrata on each of the chicken breasts so that it gets warm and a little melted.

If you use mozzarella, you can chop it up and add it to the tomato mixture at this time.

Remove the chicken from the heat.

Generously scoop the tomato mixture onto the chicken breasts and serve hot.

Love and Beer Floats

Angela

Bruschetta Grilled Chicken

8 thinly sliced chicken breasts (you can always pound them thin)

3 medium sized tomatoes, diced

3 cloves garlic, minced (more if you are an animal like me)

¼ cup chopped red onion, diced

2 tablespoons fresh basil leaves, chopped

1 tablespoon olive oil (1 tablespoon extra if you are cooking the chicken in pan on the stove)

1 tablespoon balsamic vinegar

Salt and pepper to taste

3 ounces burrata cheese (or a good mozzarella if you can’t find burrata)

In a medium sized bowl, combine the tomato, garlic, onion, basil, 1 tablespoon olive oil, vinegar and salt and pepper to taste.

Mix the ingredients well and set aside.

On an outdoor grill, or on your stove top, cook the chicken over medium high heat (use the extra olive oil if you are on the stovetop).

Grill the chicken about 4 to 5 minutes a side, flipping it once to get good grill marks.

About one minute before the chicken is done, spread a little of the burrata on each of the chicken breasts so that it gets warm and a little melted.

If you use mozzarella, you can chop it up and add it to the tomato mixture at this time. Remove the chicken from the heat.

Generously scoop the tomato mixture onto the chicken breasts and serve hot.