Bruschetta Chicken with Avocado and Balsamic Drizzle

Bruschetta Chicken - Just the TipOMG 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.

3 thoughts on “Bruschetta Chicken with Avocado and Balsamic Drizzle

  1. Tricia says:

    Made this last week. Delish!

  2. Carrie says:

    Yum. This looks fantastic. That balsamic drizzle looks so amazingly good!

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