I have a weakness for any and all things avocado related. Throw in fresh mozzarella, tomatoes and a balsamic glaze and I'm sold. At first glance I thought this might be a summer dish, but it's easily adaptable for a year-round meal. This was my first time making a thick balsamic vinegar topping and it's amazing the difference it makes- don't skip that step!
This is an easy, workday dish that won't require too much effort after a long day at work.
It looks much more complicated than it actually is, promise.
Avocado, Mozzarella and Bruschetta Chicken
via iowa girl eats
1 c. balsamic vinegar
4 chicken breasts, pounded for even thickness
extra virgin olive oil
salt & pepper
1/2 c. pre-made bruschetta topping
1 avocado, sliced
4 oz. mozzarella cheese, sliced or shredded
baby spinach or pasta for serving (optional)
Pour balsamic vinegar into a small saucepan and bring to a boil. Turn down heat to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. Vingear will continue to thicken while cooling. Set aside to cool
Place oven rack in top position and preheat broiler. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with olive oil and add chicken breasts. Cook 4- 5 minutes on each side.
Transfer chicken to a foil lined, nonstick sprayed baking sheet and top with 2 tbsp. bruschetta mixture, 3-4 slices of avocado and a 1 oz. slice of mozzarella to each. Broil until cheese has melted.
optional- serve over spinach or pasta