Bruschetta Chicken

So I wanted to cook something that wasn't pasta for my best friend.  We were celebrating Wine Wednesday and addressing wedding invitations.  So I thought about it and bruschetta chicken was something I had seen on Pinterest a while back and I thought it sounded good.  I certainly enjoyed it and I think my friends did too, as I hope you will. 

What You'll Need:

1 package of chicken breasts ( I prefer the "organic" brand) 

1 cup Balsamic vinegar, divided

2 Tbsp. Extra Virgin Olive oil

1 tsp. molasses 

Fresh basil (generous amount) 

1.5 cups Fresh tomatoes, chopped

Minced garlic

1/2 small red onion, finely chopped

Feta cheese, optional 

1. The night before I trimmed the chicken breasts of any tendons or anything that looks gross. I put it in a large plastic bag and added 1/2 cup balsamic and 1 tablespoon extra virgin olive oil and I threw in about a teaspoon of molasses.  I admit I didn't measure any of it so add enough to generously coat the chicken. And let marinate in the refrigerator overnight or at least a few hours.

2.  Chop the tomatoes and onion and add to mixing bowl.  Add garlic and freshly cut basil. Add enough balsamic vinegar to nicely saturate everything but not make it a soup.  Add remaining olive oil and salt and pepper to taste and let sit.  I also made this the night before.  It should look like the picture below.

4.  I used my porcelain enameled cast iron Dutch oven to prepare the chicken on the stove top but you could bake it or grill it, you choose.  Just be sure to cook it until the internal temperature is 175° Fahrenheit.  Mine had a nice Carmelized color to it.  

5.  Top cooked chicken with bruschetta and feta cheese and you can drizzle a little more balsamic if you choose.  I served mine over quinoa but brown rice, orzo pasta, or whole wheat spaghetti would be good too.  Also, serve with a crusty bread and have the bruschetta on it as well. 

ENJOY!