Bruschetta Balsamic Chicken

• Chicken
• 4 thin chicken breasts(thin or pound in plastic bag with rolling pin to make thin)
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• Salt and pepper to taste
• 4 leaves of Basil, thinly sliced
• Bruschetta
• 1 Tablespoon Olive Oil
• 5 cloves Garlic, Finely Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lengthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• Salt And Black Pepper To Taste (don't Oversalt)
• buffalo mozzarella (optional)

1. Bruschetta:
2. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
3. Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
4. Chicken:
5. Reduce vinegar over high heat, once boiling turn to low. Let cool after 10 minutes.
6. Add 1/2 cup balsamic vinegar, 1 tablespoon olive oil, 1 clove minced garlic, and salt and pepper to a ziplock bag.
7. Add the chicken and shake to mix. Refrigerate until ready to use.
8. Grill chicken till cooked thru. Add mozarella (optional) and melt. Add bruschetta as topping.

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Taken from www.epicurious.com/recipes/member/views/bruschetta-balsamic-chicken-52838541 (may not work)