INGREDIENTS
5 plum tomatoes, diced
¼ red onion diced
½ tsp salt
¼ tsp pepper
⅓ cup olive oil
1½ tbsp red wine vinaigrette
¼ cup chopped basil
Balsamic Chicken:
1 tbsp butter
2 tbsp olive oil
2 Ibs chicken breast, cut into 2 inch pieces
1 tsp salt
½ tsp pepper
¾ cup balsamic vinegar
3 tbsp sugar
Everything Else:
5 ounces arugula
7 slices sourdough toasted
1 tbsp olive oil
Tomato Bruschetta
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
-Add all of the bruschetta ingredients except the basil to a bowl. Toss and set aside.
-Pat the chicken dry and season it with salt and pepper.
-Add butter and olive oil to a large skillet. Heat over medium-high.
Once hot, add the chicken. -Continue to cook chicken, tossing as you go. Once chicken has an internal temp of 165F remove from pan.
-Lower the heat to medium. Add balsamic vinegar and sugar and whisk until combined. Let simmer until the liquid reduces and thickens as shown.
-Turn off the heat, add back the chicken and toss to coat. Remove the chicken one last time.
-Add toasted bread to the pan. Yes, it will sit in the remaining balsamic glaze. Drizzle olive oil over the bread. Top with arugula and chicken.
-Mix chopped fresh basil into the tomato mixture and pour over the chicken.