1teaspoonbrown sugaroptional for a sweeter dressing
black pepperto taste
For the chicken:
4bonelessskinless chicken breasts
For the topping:
1small red onionfinely chopped
1/4cupchopped fresh basil
parmesan cheese shavingsto serve
Prepare dressing: Mix olive oil, balsamic vinegar, brown sugar (if using), minced garlic, Italian seasoning, salt and pepper in a medium bowl.
Marinate chicken: Place chicken breasts in a sealable bag along with 1/3 of the prepared dressing (set remaining dressing aside). Close bag well and marinate in the fridge for 15 minutes.
Cook chicken: Heat grill to medium. Remove chicken from marinade (discard marinade). Grill until cooked through, about 5-7 minutes per side (depending on the thickness of your chicken). (See notes for stovetop instructions.)
Make topping: While chicken is cooking, combine diced tomatoes, red onion and basil with remaining balsamic dressing.
Serve: Spoon bruschetta topping over grilled chicken and top with parmesan shavings to serve.
To cook on the stove, place a little oil in a large skillet and cook the chicken over medium to medium-high heat, turning the chicken from time to time, for about 12 minutes or until chicken is done all the way through.Nutrition facts exclude the discarded marinade.