Have you ever had an appetizer so good that you wish it was your whole meal? This recipe combines the fresh and savory flavors of your favorite antipasto, bruschetta, with marinated boneless chicken to create a filling entrée. Tomatoes, chopped onion, balsamic vinegar and chopped mozzarella are a delicious combination that is sure to have you reaching for a second helping!

Ingredients:

• 3 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 1/4 cup chopped red onion
• 2 tbsp. fresh basil leaves, chopped
• 1 tbsp. extra virgin oil
• 1 tbsp. balsamic vinegar
• Kosher salt and fresh cracked pepper to taste
• 3 oz. part skim mozzarella, diced
• 1.25 lbs. (8 thin sliced) chicken cutlets

Directions:

1. Combine onion, olive oil, balsamic, 1/4 tsp. kosher salt and pepper. Set aside a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp. salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
3. Season chicken with salt and fresh pepper. Preheat the grill to medium-high, clean and oil the grates to prevent sticking. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

Nutrition Information: Yield: 4 servings, Serving Size: 2 cutlets and tomatoes, Calories: 237, Fat: 8.5 g, Protein: 32 g, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 0.5 g, Sodium: 183 mg (without salt), Exchanges: 4 meats, ½ fat, 1 vegetable,

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