I’m so excited to share a fresh, healthy, and fit chicken recipe for Day 3 of Chicken Week with you! Just to recap, Monday we made warm and hearty (and Ben-approved!) Chicken & Wild Rice Soup, then yesterday we brought take-out in-house with spicy-sweet Kung Pao Chicken Burgers (which, seriously – gobble-good.)
Today, we’re going delightfully fresh with Avocado, Mozzarella and Bruschetta Chicken, which couldn’t have come at a more perfect time. After waking up to howling winds and 4″ of snow on the ground, the bright colors and summery flavors of a sauteed chicken breast topped with creamy avocado, juicy tomatoes and basil, melty mozzarella cheese, and syrupy-sweet balsamic vinegar totally hit the spot, and temporarily distracted me from the swirling white wretchedness taking place out my window!
Avocado, Mozzarella & Bruschetta Chicken is simple, flavorful and ready in 15-20 minutes…AND it’s drizzled with reduced balsamic vinegar.
HOW YOU GONNA HATE ON THAT?!
While it may look fancy and like it takes a lot of time, this dish is really just a sauteed chicken breast topped with goodies then popped under the broiler for a few minutes. Simple enough to make on a weeknight, but yummy enough to make for your family and friends anytime. Plus it’s a recipe that can easily be scaled. Make enough for 1 or 10!
Start with the balsamic reduction that you see above (AHHH) which is so easy it’ll make your head spin. All you do is bring 1 cup balsamic vinegar to a boil then reduce the heat and simmer until it’s thickened and coats a spoon.
Like this! When you reduce balsamic vinegar it’s gets to be like a sweet syrup – you would never in a million years guess it started out as balsamic vinegar. I love to drizzle it on salads, berries, pizzas, and well, Avocado, Mozzarella and Bruschetta Chicken!
The vinegar takes about 20 minutes to reduce, so just set it aside when it’s done to cool slightly. (Oh, hi!)
Next get your chicken ready. Normally I would just instruct you to season then cook, etc, but a few people have asked me exactly how I saute a chicken breast, so here’s what I do from start to finish:
First, pound out your chicken breasts to a uniform thickness. If you don’t do this, one end will end up as chicken leather, while the other will be moist and delish. What a horrible combo.
I usually pop the chicken into a ziplock bag or lay it on my poultry-only cutting board and seal it up with Glad Press & Seal (I am absolutely obsessed with that stuff.) Next, take a mallet or rolling pin and give the chicken a good couple of whacks until it’s all the same thickness.
Like this!
Next drizzle extra virgin olive oil on top and brush it on evenly, then season liberally with salt & pepper. Flip and do the same thing on the other side.
Brush the inside of a skillet with olive oil (I just use what’s left on the brush) or spray with nonstick spray then heat to medium-high. I usually set mine to 6.5 out of 10. Add the chicken then cook for 4-5 minutes, or until the underside is golden brown. Flip then cook for another 4 minutes or until no longer pink in the center.
My no-fail way to make sure the chicken is done without cutting into it, is to press into the chicken with my finger. If you press and the chicken feels bouncy or raw, flip and cook for one more minute. If you can’t really press into the chicken at all, it’s done!
K! Now transfer the chicken to a nonstick-sprayed, foil-lined baking sheet.
Time to bust out the goodies! First up – Fresh Bruschetta Sauce. I picked this up at Trader Joe’s, but you could totally make your own. The combo of fresh tomatoes, basil and garlic in here is SO SUMMER that it makes me want to scream. Who knows, maybe I did!
Plus a sliced avocado. FYI – I peel my avocados, vs scooping the flesh out with a spoon. You dirty one less utensil, plus my inner type A get SO ANNOYED when the spoon leaves some of the flesh behind in the peel. I know.
Spoon about 2 Tablespoons bruschetta mixture on top then add 3 or 4 slices of avocado.Â
Next slice up some fresh mozzarella. Tip: Pop this baby into the freezer for 10-15 minutes to make it really easy to slice!
(don’t forget a wee piece for the chef!)
Add 1oz sliced mozzarella on top then broil until melted.
Top with the reduced balsamic vinegar then INHALE.
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Avocado, Mozzarella and Bruschetta Chicken
Description
Avocado, Mozzarella and Bruschetta Chicken is simple, flavorful and ready in 20 minutes. Fresh, healthy, and fast.
Ingredients
- 1 cup balsamic vinegar
- 4 chicken breasts, pounded to an even thickness
- extra virgin olive oil
- salt & pepper
- 1/2 cup pre-made bruschetta topping
- 1 avocado, sliced
- 4oz mozzarella cheese, sliced (or 1 cup shredded)
- baby spinach or pasta, for serving
Directions
- 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.
Notes
Inspired by Cuisine Paradise
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I placed my Avocado, Mozzarella and Bruschetta Chicken over a bed of baby spinach which was just divine. Angel hair pasta underneath would be super yummy too. Heck, you could place it on the floor and I’d still lick it clean!
That is to say, drizzle on some more of that balsamic reduction, and get to eatin’, people! ;)
Psst! Use the leftover bruschetta mixture to make 15-Minute Bruschetta Chicken Pasta!Â
Manda 02.23.2013
This was delicious! I opted for both pasta and spinach. Love your blog!
Katie 02.18.2013
This was delicious! My husband and I loved it! What a great combination!
Megan 02.17.2013
What kind of camera do you have? These photos are fantastic!
Iowa Girl Eats 02.18.2013
Thanks, Megan! I use a Nikon D7000. :)
Katie 02.18.2013
your pictures are amazing! how is your flash set up?
Iowa Girl Eats 02.21.2013
Thanks, Katie! I use natural light whenever possible.
Katie 02.15.2013
Made this last night for my BF and he freaking LOVED it.
I almost forgot the balsamic reduction on the stove as we sat down to eat. So glad I didn’t. We hadn’t had balsamic vinegar before (newbie cook here) and we were becoming put off by the strong vinegar smell as it reduced, but it was worth it. He liked it so much he started dipping pretzels in it, haha!
Thanks so much!
Marilyn 02.14.2013
I made this for my fiance for Valentine’s Day tonight. He loved it!!
Iowa Girl Eats 02.15.2013
Wohoo! So glad to hear, Marilyn!
Sally 02.11.2013
Made this tonight was very fresh and tasty . Just wondered calorie content and fat
What’s for Dinner? « The Adventures of Z & K 02.08.2013
[…] Recipe Source: Iowa Girl Eats […]
Allison Krzastek 02.04.2013
I made this for dinner tonight and it was soooo good! Thanks for posting this!
Kelly 02.04.2013
I love these easy and simple chicken breast dishes that you do. I literally have all these ingredients but yet I would have never thought to combine them as you do. Please do more of these “topped chicken breast” recipes!!!!
Ashley H. 02.03.2013
Just made this, so easy to make and tastes amazing!!!
Jennifer D. 02.02.2013
Made this for dinner tonight and it was super yummy!! Served over spinach and the whole family liked it. Thanks!
Mark 02.01.2013
What kind of lighting do you use in your photography?
Iowa Girl Eats 02.02.2013
Hey Mark, I use natural sunlight whenever possible!
Ashley @ sunnysideshlee.com 01.31.2013
i think i just drooled all over my computer at work. that looks amazing.
Dana @ Conscious Kitchen Blog 01.31.2013
This looks so delicious and perfect contrast to the winter weather we’ve been having. I’m bookmarking this recipe to try soon.
Erin 01.31.2013
Definitely trying this. Love, love, love your blog and recipes!
Tracy 01.31.2013
Looks delicious, especially with the unexpected addition of avocado!
BTW I have to ask…and I know this is a self-imposed chicken week haha, but are you and Ben getting kinda tired of chicken yet?
Amanda @ Once Upon a Recipe 01.31.2013
Gah, this sounds amazing! I love me a balsamic reduction!
Madeleine 01.31.2013
This recipe is basically everything I love (chicken, caprese elements, balsamic, avocado) all rolled into one. I’d say we have a winner!
Carrie @ Season It Already! 01.31.2013
I can’t wait to make this! It sooooo reminds me of my favorite dish I had in Ireland. I think about it all the time and wish I took a picture to recreate. Thank you!
Jessen 01.31.2013
This is my first time commenting on your Lil ‘Ol Blog, and I have to say, ever since I found your blog It’s become one of my favorites. Thank you for all the work you put in.
Ps-The pic’s above are outstanding!