Bruschetta Chicken & Veggies

Tonight, since I am leaving town tomorrow for a week to go see grandkids, I figured that I should feed Randy a home cooked meal so he would appreciate me. After a friend of ours gave me this recipe last week, I have been waiting to try it and tonight was the night. It is so easy and so different. We loved it. Since bruschetta is one of those favorite dinners that we have on Friday or Sunday nights, I knew that this had to be a hit.
2-4 chicken breasts, uncooked
2 tomatoes
*1/4 to 1/2 cup balsamic vinegar (if using 2 chicken breasts, use the 1/4, 4 breasts use 1/2 cup)
*1-2 tables butter  (if using 2, 1 tables, if using 4, use 2 tables butter)
2-4 fresh basil leaves
1-2 tables olive oil (yes, depends how many chicken breasts you are making)
In small saucepan, put the balsamic vinegar and the butter and cook over medium heat until the mixture is reduced by half and is thick. Set aside.
In the olive oil, sauté the chicken breasts and season with seasoned salt, seasoned pepper, garlic powder and onion powder (be sure these are not garlic and onion salt, but powder)
Brown the chicken on both sides and place about 1/4-1/2 cup liquid and place skillet over pan. Cook until chicken is tender and is completely done. (liquid can be chicken broth, white wine or water)
When ready to serve, place chicken over pasta, rice or asparagus and place a fresh basil leave on top. Place sliced fresh tomatoes on top of basil leave and then drizzle the balsamic reduction over the top one the tomatoes allowing to drip onto chicken. We served this with broccolini and brussels sprouts that I had sautéed in a skillet with bacon and onions. Made a delicious dinner that we didn’t miss having starches, which we are really trying to cut back on. 

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