Bruschetta-Topped Chicken with Balsamic Glaze

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  • 2 large chicken breasts
  • ¼ cup balsamic vinegar
  • ½ Tbsp olive oil
  • ¼ tsp minced garlic
  • a pinch salt & pepper
  • Optional cooked pasta
  • Optional grilled zucchini


  • 4 medium roma tomatoes
  • ½ medium sweet onion (Vidalia)
  • 1 tsp minced garlic
  • 2 Tbsp balsamic vinegar glaze (available at Weaver’s Orchard)
  • 1 Tbsp olive oil
  • salt & pepper, to taste
  • 1 8-oz ball fresh mozzarella (available at Weaver’s Orchard)


  1. Trim the excess fat from the chicken breasts and cut each piece into two. Cover the chicken with plastic wrap and pound the pieces down to one inch in thickness (use a rolling pin or heavy pan to pound).
  2. Place the chicken pieces in a container or zip-top bag along with ¼ cup balsamic vinegar, ½ Tbsp olive oil, ¼ tsp minced garlic (or one clove if using fresh), and a healthy pinch of salt and pepper. Mix everything around to make sure the chicken is coated in the marinade.
  3. Refrigerate until ready to cook.
  4. Prepare the bruschetta topping. Finely dice the onion and tomatoes.
  5. Combine them in a bowl with the minced garlic, balsamic vinegar glaze,and olive oil. Stir well, taste, and add salt and pepper to your liking.
  6. Grill the chicken until cooked through. Turn the oven on to broil and adjust the rack so it is about 6 inches below the heating element.
  7. Place the grilled chicken pieces on a baking sheet covered with foil. Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and 1 thick slice of fresh cheese. Add balsamic glaze drizzle on top of the chicken.
  8. Optional pasta mixed with leftover bruschetta and olive oil to add as a side item. I also like to grill some zucchini to add more vegetables to the meal.