Bruschetta Chicken

Directions

1. 1
   Whisk the pesto marinade ingredients together in a freezer bag or glass bowl.
2. 2
   Add chicken and turn to coat. Marinate at room temperature while you make the bruschetta or refrigerate up to 12 hours (the longer the better).
3. 3
   When ready to grill, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below) and preheat grill to 400 degrees, clean and grease grates.
4. 4
   Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
5. 5
   Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover the grill until cheese is melted.
6. 6
   Remove to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze.
7. 7
   Serve immediately.
8. 8
   When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below).
9. 9
   Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side. Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.
10. 10
    Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover until cheese is melted.
11. 11
    Remove chicken to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze.
12. 12
    Serve immediately.
13. 13
    Add all of the bruschetta ingredients to a large bowl; stir to combine. Can be made several hours ahead of time and stored at room temperature.
14. 14
    Whisk vinegar and sugar together in a small nonreactive saucepan. Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.