Oh, My Bruschetta

We're not the eating out type, but once in a while, we'll do something crazy and eat at a restaurant because we have a gift card or because we are celebrating something special.  A few weeks ago, we celebrated an achievement Michael had at school and I wasn't in the mood to cook (a rare occurrence, I assure you).  We went to Applebee's which isn't always my first choice but it worked for us.  I ordered their Bruschetta Chicken which looks like this.  It was delicious, served with roasted potatoes on a bed of caramelized onions and green and red peppers.

Today, while we were cleaning out the fridge, planning this weekend's meals around what we had, I came across a green pepper and I thought about that meal we had at Applebee's.  So, I started cooking and came up with this:

Bruschetta Chicken

Serves 2

Can be easily doubled or tripled

Ingrdients

1 green pepper

1 medium onion

1 Tbs. olive oil

1 chicken breast, cut in half horizontally (think of using your knife to cut parallel to the table while the chicken breast is laying in a normal, flat position)

2 Tbs. Balsamic vinegar

1/2 cup (about 1/3 of a can) of diced tomatoes in juice

1 Tbs. Basil

1 garlic clove

Mozzarella or Parmesan cheese, to taste

Thinly slice the green pepper and onion.  Heat olive oil in a medium skillet.  Caramelize onions and green peppers.  I suggest you use a tutorial.  I'm not going to go into detail right now.

Once those are finished,  remove from pan, draining all of the excess oil off.  Reheat the pan and add chicken.  Cook until about 80%-90% cooked through.  Then add Balsamic vinegar, tomatoes, basil, and garlic.  Stir and cook until it has reduced into a sauce.  

Plate chicken over the onions and green peppers.  Top with sauce and tomatoes.  Sprinkle with cheese, as desired.