Peach Bruschetta Chicken

Peach Bruschetta Chicken

The other day I had a wicked craving for bruschetta for dinner. I wanted a huge pile of it on top of delicious crusty bread. Except there were two problems: 1. I was fresh out of tomatoes and 2. I didn’t have delicious crusty bread handy. Womp Womp. And then I tried to convince myself that it was all for the best because it probably wasn’t great for me to eat a crap ton of crusty bread anyway. I just couldn’t get the thought of bruschetta out of my mind though so back to the kitchen I went to see what I could come up with. I had chicken and I had a lot of peaches.

So Peach Bruschetta Chicken. When I first thought about it, I was all like, “really? it seems weird. But it also sounds like it could be really good!” So there was only one way to find out, right?! And I was pleasantly surprised because this dish totally works. It’s really like you are just eating grilled chicken with peach salsa on top. I was actually more curious about how the peach topping would work with the cheese on top of the chicken, but again, it just works. I just think it’s so pretty with all of those luscious peaches on top! Make a big salad on the side and this is the perfect summer meal!

Peach Bruschetta Chicken

Peach Bruschetta Chicken

Ingredients:

For the balsamic glaze:

  • 2/3 cup balsamic vinegar
  • 1 tbs. brown sugar

For the peach topping:

  • 2 cups fresh peaches, pitted, peeld and diced
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons chopped fresh basil
  • 2 teaspoons lemon juice

For the chicken:

  • 4 chicken breasts (about 1 pound), sliced or pounded to 1 1/2 inch thickness
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • fresh mozzarella cheese

Directions:

  1. Prepare the peach topping by mixing together the peaches, oil, basil, and lemon juice in a bowl. Set aside.
  2. To make the glaze, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half, about 10-15 minutes, watching carefully and stirring every so often to avoid burning.
  3. While the glaze is simmering, drizzle the olive oil and salt and pepper over each piece of chicken. Heat a grill pan over medium heat. Add the chicken and cook on both sides for about 4-5 minutes or until cooked thoroughly. During the last few minutes, add some cheese on top of each slice so it will melt.
  4. Remove the cooked chicken from the heat. Top each piece of chicken with about 1/2 cup of the peach topping. Drizzle the balsamic glaze on top and serve.
All images and text ©

Peach Bruschetta Chicken