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Pilates COREterly

Spring 2011

Recipe Box

Balsamic Grilled Bruschetta Chicken

by Jenny Flake

EDITOR’S NOTE: Since March is National Nutrition month we thought it was a great time to launch a new section in the newsletter dedicated to providing tasty, healthy and easy-to-make dishes.

Up first is retired Pilates instructor and cooking aficionado Jenny Flake from and her Balsamic Grilled Bruschetta Chicken.

Balsamic Grilled Bruschetta Chicken

This quick and easy recipe incorporates lean protein from chicken breasts with the classic and nutritional power duo of tomatoes and basil.

  • 4 boneless skinless chicken breasts, thawed
  • Pinch of salt
  • 1/4 Cup balsamic vinegar
  • 1/4 Cup extra virgin olive oil
  • 8 slices fresh mozzarella cheese
  • 4 Roma Tomatoes, seeded and diced
  • 8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
  • 3 cloves fresh garlic, minced
  • Pinch of salt
  • 1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve immediately.

(continued above)

For a sandwich variation, place the same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve immediately.