Bruschetta Chicken with Avocado and Balsamic Drizzle

OMG was this good. This is a perfect example of how the right combination of super simple ingredients can produce something 100% fabulous. Brian and I loved this dish – a keeper!

Bruschetta Chicken with Avocado and Balsamic Drizzle

Serves 4
Just the Tip / Recipe from Iowa Girl Eats

What I used:

• salt, pepper
• olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup jarred bruschetta sauce (trader joe’s)
• 1 ripe avocado, thinly sliced
• 4-6 ounces fresh mozzarella, sliced
• balsamic glaze or drizzle (trader joe’s)

What I did:

1. Lay the chicken breasts on a plastic cutting board and cover loosely with plastic wrap. With a rolling pin or a meat mallet, flatten the chicken breasts so that they are the same evenness. Season on both sides well with salt and pepper.
2. Heat a tbsp of olive oil in a large saute pan over medium-high heat. Once hot, add two of the chicken breasts to the pan and cook on both sides, without disturbing, for 5-6 minutes until golden brown and cooked through (I look for 160 degrees internal temperature and then allow a few minutes for resting afterward).
3. Once the chicken is cooked through, transfer to a foil-lined baking sheet. Repeat process until all the chicken is cooked.
4. Add a couple tbsp of the bruschetta sauce on each chicken breast. Then add a layer of avocado. Top with slices of mozzarella and broil until melted, about 5 minutes. Drizzle with balsamic glaze and serve.

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