Bruschetta Grilled Chicken

This recipe comes from "Skinny Taste". I made this with Grilled Peach and Arugula Salad with Balsamic Syrup and French Bread. For dessert we had Strawberry Shortcakes.

Bruschetta

Grilled Bruschetta Chicken: serves 4 ( 4 oz. chicken + Bruschetta = 6 points + )

• 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

Combine garlic, onion, basil, olive oil, balsamic vinegar, salt and pepper. Set aside and let stand. Dice  and seed tomatoes. Add to balsamic mixture. Right before serving, add mozzarella.

Sprinkle chicken with salt and pepper; grill until juices run clear. Serve chicken topped with bruschetta.