This dish is great because you get all the Italian flavors without all the guilt.
We also like to do the exact same dish but use Pork, Halibut or any other white fish.
6 to 8 Roma tomatoes
2 cloves of garlic, finely chopped
1/4 cup red onion, chopped
2 tablespoons fresh basil leaves, chopped
1 tablespoon extra light virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to tasted
3 to 4 ounces part skim mozzarella, diced
2 to 3 chicken breasts, boneless, skinless
Combine onion, olive oil, balsamic vinegar, salt and pepper in a small bowl and set aside.
Chop tomatoes, put in bowl and combine with garlic, basil, the balsamic onions that have been marinating. Once all mixed together set aside for about 10 to 15 minutes, just so all the flavors blend together.
Combine tomato mixture with the diced mozzarella once you are about to serve the dish.
Season the chicken with salt and pepper on each side.
Grill the chicken breasts on your indoor/outdoor grill.
Top with bruschetta and serve. Enjoy!
In this picture I served it with steamed spinach and pasta with the "lighter" basil pesto recipe I posted earlier!
This is Jeff's plate, his chicken breasts was stuffed with fresh mozzarella......had to kick up his a little bit, since we all know boys don't want low-fat!!!!!
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