Bruschetta chicken with balsamic glaze

Ingredients - Serves 4

For the chicken

• 4 boneless, skinless chicken breasts
• 1 pinch salt
• freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/3 cup all purpose flour
• 2 tablespoons extra virgin olive oil

For the bruschetta

• 4 vine tomatoes (ripe Roma or on-the-, seeded and diced)
• 1 handful fresh basil leaves (coarsely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• Freshly ground black pepper

To finish

• Truffle Balsamic Glaze

Directions

1. To prepare the chicken, slice breasts in half, sprinkle each side of the breasts with salt, pepper, garlic powder, and oregano.
2. Place the flour in a shallow bowl or plate, then gently dredge each piece of chicken through to lightly coat both sides, shaking a bit to remove any excess.
3. Set a large skillet over medium-high heat, and add just enough olive oil to coat the bottom. When pan is hot, add chicken and sauté for 2-3 minutes on each side, until it’s cooked through and lightly golden.
4. While the chicken cooks, combine all bruschetta ingredients in a medium bowl; stir to blend.
5. When chicken is cooked through, remove from heat.
6. Top each piece with generous spoonfuls of bruschetta, and drizzle with a bit of Truffle Balsamic Glaze, serve immediately.