Easy Bruschetta Chicken

1 cup balsamic vinegar

⅓ cup brown sugar

Bruschetta Topping

2 cups diced tomatoes

3 garlic cloves minced

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

1 tablespoon balsamic vinegar or red wine vinegar

1 tablespoon olive oil

⅓ cup chopped fresh basil leaves

4 boneless skinless chicken breasts see notes

4 tablespoons olive oil divided in half

1 teaspoon Italian seasoning

½ teaspoon kosher salt

½ fresh ground black pepper

1 ⅓ cup shredded mozzarella cheese

Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times. It should be thick enough to coat the back of a spoon.

In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil. Taste, and if desired, add more salt and black pepper.

Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.

Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt.

Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.