| cutting board |

Today was one hell of a day in Mommy Land. In all honesty, I wasn’t sure if any of us were going to make it out in one piece. Thankfully, we survived until Daddy got home and opened our first bottle of wine. He also was kind/smart enough to offer to handle all of the chopping for my favorite dinner ever, Bruschetta Chicken.
Bless him.
This recipe was originally adapted from Skinny Taste but you’ll quickly see that we took matters into our own hands and made sure the “skinny” was no longer applicable (hello, olive oil). This is my favorite meal to make during the summer and the recipe can be changed or adapted to fit the taste buds of your family. It also works perfectly for a crowd!
Our recipe serves 2+ adults 
Bruschetta Chicken
3 boneless skinless chicken breasts
garlic salt
basil, dried
1/2 cup basil, fresh
1/4 cup plus 2 TBSP extra virgin olive oil 
(make sure it’s good-ish olive oil, not basic cooking olive oil)
1/3 cup balsamic vinegar
2 cups diced plum tomatoes or any type that is firm and not full of mushy seeds
 1 cup diced mozzarella
1/4 cup red onion
1/4 cup sweet white onion
balsamic glaze 
fresh baguette, sliced  
Dice tomatoes – I like a “rustic” chop, my engineer husband likes all of the pieces to be the same size. You do you.
Dice the mozzarella. Same rules apply as for dicing tomatoes.
Chop the basil 
Dice onions
toss all of the above in a bowl with 1/4 cup olive oil
add 1/3 cup balsamic
stir, let sit.
(can be refrigerated for a few hours or sit on the counter while you prep, just let the flavors marinate)
Pull out the chicken and season liberally with garlic salt, dried basil and dried oregano
(or any type of Italian herb seasoning mix)
Grill chicken breasts
while the chicken is grilling:
turn on the oven to low broil
slice baguette
lay slices out on tin foil lined baking sheet and brush each side with olive oil
put under the broiler but be sure to watch the bread – it will burn.
flip bread slices when they are browned.
pull them out when both sides are golden.
To Serve:
plate a chicken breast
scoop bruschetta mix with a slotted spoon
(very crucial to use a slotted spoon or things will be messy)
drizzle with balsamic glaze
use bread slices to shovel in any and all remaining bruschetta mix
(I bring the bowl to the table and scoop right onto bread slices. No shame in my game)