1 1/2 LBS BONELESS, SKINLESS CHICKEN BREASTS
AGED BALSAMIC VINEGAR
EXTRA VIRGIN OLIVE OIL
PURE MAPLE SYRUP
KOSHER SALT & GROUND BLACK PEPPER
ITALIAN SEASONING OR FRESH HERBS
Place the chicken in a large Ziptop bag or baking dish. Add balsamic vinegar, olive oil, maple syrup, mustard, garlic, Italian seasoning or chopped fresh herbs. Season with kosher salt & ground black pepper or crushed red pepper flakes as desired. Toss to combine to coat the chicken then seal or cover & allow to marinate for at least 12 hours or up to 3 days.
Once the chicken has marinated, preheat the grill for medium-high direct heat grilling, 450-500 degrees F.
As the grill pre-heat, prep the bruschetta by combining 12 ounces halved or quarted cherry tomatoes, 1 finely chopped shallot, 2 tablespoons roughly chopped capers, 1 small handful roughly chopped basil, 1 tablespoon aged balsamic vinegar, 1 tablespoon extra virgin olive oil, and kosher salt & ground black pepper to season in a small bowl. Gently stir and set aside.
Place the chicken on the preheated grill, discarding any excess marinade. Grill 4-5 minutes per side, or until cooked through. With about 2 minutes of cooking time left, layer sliced mozzarella over each piece of chicken. The cheese will melt beautifully as the chicken finishes cooking. Transfer the grilled chicken to a plate or small baking sheet.
Slice the chicken, then top with the prepared bruschetta. Top with a drizzle of balsamic glaze or reduced balsamic & a sprinkling of fresh herbs, as desired. This grilled bruschetta chicken is great on its own, served over pasta, or alongside a simple green salad with grilled bread.