1 cup balsamic vinegar
4 chicken breasts, pounded to an even thickness
1 Tbsp extra virgin olive oil
Sea salt & pepper to taste
2 Tbsp fresh parmesan cheese
4 cups of baby spinach
1/2 cup pre-made bruschetta topping
Homemade Bruschetta topping:
3 roma tomatoes, diced
1/4 c. packed fresh basil, cut into thin strips
2 garlic cloves, minced
Preheat the oven to broil.
If making your own bruschetta topping, combine all ingredients and set aside.
Pour balsamic vinegar into a small saucepan and bring to a boil. Turn heat down to medium and allow to simmer. Reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.
Season chicken breasts with salt and pepper on both sides. Brush a large skillet over medium-high heat with olive oil then add chicken breasts and cook for 4-5 minutes a side, or until cooked thoroughly.
Transfer chicken to a foil-lined, nonstick-sprayed baking sheet then top with 2 Tablespoons bruschetta mixture and parmesan cheese. Broil until cheese has melted.
In a skillet, lightly saute spinach in until wilted.
Remove chicken breasts and serve over wilted spinach. Drizzle with the balsamic vinegar reduction.