Ingredients:
•3 medium vine ripe tomatoes (measure out 1 cup chopped to ensure accuracy) •2 small cloves garlic, minced
•1/4 cup chopped red onion
•2 tbsp fresh basil leaves, chopped
•4 tsp extra virgin oil
•1 tbsp balsamic vinegar
•¼ tsp kosher salt
•½ tsp fresh cracked pepper
•3 oz part skim mozzarella, shredded or sliced thin
•1.25 lbs (8 thin sliced) chicken cutlets
Directions:
1. Combine onion, olive oil, balsamic, 1/8 tsp kosher salt and 1/8 tsp pepper. Set aside a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo. Set aside and let it sit at least 10 minutes or as long as overnight.
3. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
4. Season chicken with 1/8 tsp kosher salt and 1/8 tsp pepper.
5. Grill the chicken 2 minutes on each side, top with cheese and melt.
6. Set chicken aside on a platter and top with bruschetta and serve.
