Servings: 4 • Serving Size: 2 cutlets + tomatoes
•3 medium vine ripe tomatoes (measure out 1 cup chopped to ensure accuracy)
•2 small cloves garlic, minced
•1/4 cup chopped red onion
•2 tbsp fresh basil leaves, chopped
•4 tsp extra virgin oil
•1 tbsp balsamic vinegar
•¼ tsp kosher salt
•½ tsp fresh cracked pepper
•3 oz part skim mozzarella, shredded or sliced thin
•1.25 lbs (8 thin sliced) chicken cutlets
Combine onion, olive oil, balsamic, 1/8 tsp kosher salt and 1/8 tsp pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo. Set aside and let it sit at least 10 minutes or as long as overnight.
Preheat the grill to medium-high, clean and oil the grates to prevent sticking. Season chicken with 1/8 tsp kosher salt and 1/8 tsp pepper.
Grill the chicken 2 minutes on each side, top with cheese and melt. Set chicken aside on a platter and top with bruschetta and serve.
For those on our program it’s (Per Serving): 1 leaner, 1 healthy fat, ½ green and ~3 condiments