Bruschetta Chicken Recipe

Prepare the chicken breasts. Using a meat mallet or tenderizer, pound the chicken breasts to an even thickness.

Make the marinade. In a bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Italian seasoning, minced garlic cloves, salt, crushed red pepper and black pepper. 

Add the chicken breasts to the marinade and toss until evenly coated. Refrigerate the chicken for at least 1 hour to marinate.

Prepare the bruschetta topping. In a small bowl, combine the cherry tomatoes and the kosher salt. Toss until well combined. Let the tomatoes release their juices for 20 minutes. Drain the tomatoes and transfer them to a bowl. 

Add the minced garlic, extra-virgin olive oil, balsamic vinegar and chopped basil leaves. Season to taste with salt and pepper. Set aside.

Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill on each side for 6-8 minutes, or until the chicken is cooked through. Let the cooked chicken rest on a plate covered with aluminum foil. 

Slice the avocados in half and remove the pit. Slice each avocado half into thin slices. 

Fan out each avocado half into a long strip and place on top of each chicken breast. Top each chicken with the bruschetta topping and the balsamic glaze. Serve alongside pasta or salad. Enjoy!