Balsamic Chicken with Bruschetta Sauce

My favourite dinner recipes are those which require very little effort, yet taste amazing. This balsamic chicken with bruschetta sauce takes hardly any work, but looks and tastes great.

Keep in mind that this recipe calls for over-night marinating. You could always just marinate the chicken for a few hours, but the flavours only develop really well if you marinate for over 12 hours.

This dish is the perfect weeknight dinner for two.

Ingredients

Chicken

1 large chicken breast

50ml balsamic vinegar

1 tbsp olive oil

1 clove crushed garlic

20g brown sugar

Bruschetta sauce

125ml chopped tomatoes with sauce

½ chopped onion

1 clove crushed garlic

1 tbsp balsamic vinegar

1tsp olive oil

Recipe

1. Cut the chicken breast into 4 evenly-sized strips and place in a container/plastic bag with the balsamic vinegar, olive oil, crushed garlic and brown sugar. Shake well to coat then leave over-night to marinate.

2. To make the bruschetta sauce, combine the tomatoes, chopped onion, crushed garlic, balsamic vinegar and olive oil and blend thoroughly until there are no large chunks left. Leave in the fridge until you’re ready to serve.

3. Cook the chicken in a frying pan over a medium-high heat for around 20 minutes. The high heat will cause the marinade to form a crispy, sticky coating on the chicken – yum! Meanwhile, heat the bruschetta sauce in a saucepan or microwave.

4. To serve, balance one piece of chicken on top of another in the middle of the plate. Drizzle the sauce in a circle around the chicken and serve.