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Grilled Chicken Bruschetta

DF, GF, NF, SF
Author 10:0

Ingredients

  • 1/4 c. ghee
  • 1/4 c. balsamic vinegar
  • 2 tsp. powdered coconut sugar or white sugar {THM & SF Variation: 1/4 to 1/2 tsp. stevia powder}
  • 2 cloves garlic, minced
  • 1 tsp. Real Salt
  • 1/2 tsp. ground black pepper
  • 6 boneless, skinless chicken breasts
  • 3 roma tomatoes (or 1 lg. tomato), finely diced
  • 1/4 c. fresh basil, chopped
  • 1/2 c. mozzarella cheese, shredded

Instructions

  • In a small bowl, whisk together the ghee, vinegar, sugar, garlic, salt, and pepper. Butterfly the chicken (or cut in half) and place in a shallow dish. Pour about half of the vinegar marinade over it; cover and set aside the other half. Cover the dish with the chicken and allow to marinate in the refrigerator for about 4 hours.
  • Preheat a skillet or the grill. Grease with butter. Grill the chicken just until cooked through.
  • Place the cooked breasts on a greased baking sheet. Spoon the vinegar mixture evenly over each breast and top evenly with the diced tomatoes and chopped basil.
  • Sprinkle with mozzarella.
  • Put the pan in a 350° Fahrenheit oven and let bake just until the cheese has melted, about 10 minutes.
  • Allow to rest for 6 to 10 minutes before serving.

Notes

Adapted from S