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 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.
- 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
- 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.