Ingredients
The following ingredients have 4 Servings
- ½ cup balsamic vinegar
- ¼ cup honey
- 4 boneless chicken breast (skinless, thinly sliced or pounded to ½-inch thickness)
- ¼ teaspoon kosher salt (plus more as needed)
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil (plus more as needed)
- ¼ cup red onions (diced, ⅛ inch dice)
- 2 cloves garlic (minced)
- 2 cups tomatoes (diced, ¼-inch dice)
- 1 teaspoon oregano (minced)
- 6 basil leaves (thinly sliced)
- 4 ciabatta bread (or telero bread)
- 8 mozzarella (slices, fresh, ¼-inch thick)
- 1 cup arugula
Instruction
- Add balsamic vinegar and honey into a small pot, stir to combine. Turn the heat to medium-high, bring to a boil and then reduce to a bubbling simmer over medium heat. Reduce by half (about ½ to ⅓ cup) until slightly thickened and coats the back of a spoon. The mixture may bubble so stir as needed and turn down the heat if it starts to boil rapidly. This will take about 7 to 10 minutes.
- Transfer to a small bowl and allow to cool. The mixture will thicken more as it cools. You can chill in the refrigerator to speed up the process.
- Lightly season both sides of the chicken breasts with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Heat the grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.
- Once the grill is nice and hot, add the seasoned chicken breasts. Cook for about 4 to 5 minutes on each side covered until no longer pink (160-165°F), depending on the thickness.
- Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.
- Make bruschetta in a medium-sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set aside.
- Toast bread until golden brown and slightly crispy. Add ¼ cup arugula, 2 slices of cheese and chicken. Top with bruschetta and drizzle with balsamic glaze.
