Avocado, Mozzarella and Bruschetta Chicken
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- 1 cup(s) balsamic vinegar
- 4 chicken breasts pounded to an even thickness
- extra virgin olive oil
- salt & pepper
- 1/2 cup(s) pre-made bruschetta topping
- 1 Avocado
- 4 ounce(s) mozzarella cheese sliced
- baby spinach
- Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.
- Place oven rack in top position then 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 oil then add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.
- Transfer chicken to a foil-lined, nonstick-sprayed baking sheet then top with 2 Tablespoons bruschetta mixture, 3-4 slices avocado, and 1 oz mozzarella each. Broil until cheese has melted then serve over spinach or cooked pasta, and drizzle with the balsamic vinegar reduction.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Avocado, Mozzarella and Bruschetta Chicken Recipe at a Glance
- COURSE: Main Dishes