Balsamic Bruschetta Chicken with a fresh tomato, basil, garlic and Parmesan topping with a delicious balsamic glaze. Delicious, easy and healthy!
Balsamic Bruschetta Chicken
Balsamic Bruschetta ChickenBalsamic Bruschetta Chicken is an easy and quick meal you can cook all year long in your grill pan or outside on your bbq.
The bruschetta topping is very simple and easy to make.
One of the best things about the new Freestyle Points system is that they’ve allowed for over 200 ingredients to be 0 point food items.
The biggest shift? Probably the proteins. Lean chicken, turkey and tofu are now 0 points. Greek yogurt too. Beans got the 0 point treatment too which means people won’t be limiting these healthy ingredients in favor of more processed low point alternatives.
Balsamic glaze is a concentrated version of balsamic vinegar. It’s cooked down to the consistency of a maple syrup with a powerful flavor. I call for a tablespoon for each piece of chicken, but thats because I LOVE this glaze. If you want to cut back on it (since ¼ cup is 5 points) you can certainly cut back on this to adjust your points values.
If you want to create a margherita chicken flavor (some people refer to this as caprese chicken) add a couple of pieces of fresh mozzarella to each piece of chicken.
Best sources for the balsamic glaze? I love to make my own:
Balsamic Glaze Recipe:
- 16 ounces, fluid Good Balsamic Vinegar
- ½ cup Sugar
- Cook on medium heat for 22-25 minutes, stirring every give minutes.
How to make Balsamic Bruschetta Chicken:
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Tools Used in the making of this Balsamic Bruschetta Chicken:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip almost anything in a skillet or grill without damaging the skin/breading/seasonings and its super easy.
Balsamic Glaze: Delicious, full of flavor and easy to add to salads, proteins and cheese.
Ingredients
- 4 chicken breasts boneless skinless (6 ounces each)
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon coarse ground black pepper
- 2 cloves garlic minced
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh basil minced
- 4 roma tomatoes chopped
- 2 tablespoons shredded Parmesan cheese
- 1/4 cup balsamic glaze
Instructions
- Add half of the salt, all the pepper and garlic to your chicken breasts.
- Heat a cast iron skillet on medium high heat with the two teaspoons of olive oil.
- Add the chicken to the skillet and cook for 4-6 minutes on each side, until fully cooked through.
- While the chicken is cooking mix together the rest of the salt with the basil and tomatoes.
- When the chicken is finished cooking add it to a plate and top each with ¼ of the tomato topping, ¼ of the Parmesan cheese and ¼ of the balsamic glaze.
Video
Nutrition
If PP stands for Points Plus, don’t you have your points switched here?
Your recipe states 3 Freestyle points (which I assume is SP?) and 7 Points Plus,
but that’s not what the post shows.
Whoops! Thanks for pointing this out, Ruby! It’s been fixed!
This just screams Summer! Which is perfect because I am ready for it!
Same here, Amy!
This looks so good — I absolutely love the flavors in this dish!
Seriously some amazing flavors going on here!!
I am in love with everything about this dish!
I am loving the flavors in this! So fresh and delicious!!
This looks and sounds incredible!! I love the flavors!!
This chicken is on the menu this week!
Come back and let us know what you think!
So delicious and a quick mid week meal! We grilled the chicken on the bbq and I just brushed it with olive oil and garlic. Yum!!
Thanks, Pam!
I made this today (including the balsamic glaze) for a heat up dinner tomorrow. It looks amazing! But, I just started to input it in my recipe builder and I am confused about the SP calculation. How does 1 serving come out to 3 SP when 16 ounces of balsamic vinegar is 20 SP alone? Sorry if this is stupid question. Thanks!
Marguerite, it’s not a stupid question! If you make the balsamic glaze, it should yield more than the 1/4 cup the recipe calls for, so the full 16 ounces doesn’t go into the recipe.
Love this recipe! So much great flavor. For me the chicken gets seasoned with Emeril’s chicken rub and the garlic goes in the bruschetta. I love the little sprinkle of Parmesan and wonderful balsamic glaze! I buy the store bought cause it smells really strong when I make it myself!
Sounds delicious, Crissy! Thanks for the tip on avoiding the strong smell!
I don’t see anywhere the freestyle points for this recipe, did I miss it? Thanks Sheri
You didn’t miss it. The company that uses “points” has reached out to me claiming points are proprietary and demanded that I stop sharing them with my recipes.
Hi, new to the site. I found you via Skinnytaste. I’m trying to see where the points values are on your recipes. I can find them on some in the description, but I don’t see them on others. I figure it’s user error. On Skinnytaste she has them in her nutrition values or at the top of the recipe. I realize I’m probably just not seeing the obvious, so I apologize in advance for that.
The company that uses “points” has reached out to me claiming points are proprietary and demanded that I stop sharing them with my recipes. You’re not missing anything. Sorry for the inconvenience.