This bruschetta recipe brightens up the smooth texture of ripe avocado with the juicy tartness of grape tomatoes. Serve it with a spoonful of balsamic reduction to complete the midday treat or party snack!
I thought I didn’t like figs…but then why did I want to eat this entire plate of them? These were amazing and I take absolutely no credit for them. At our labor day barbecue Emily’s friend Alison made these. They are figs roasted with balsalmic vinegar. They are like candy…. and they are delicious and addicting. I think Alison said she roasted them for about 20 minutes with the balsalmic vinegar. That’s all. I need to find some figs to roast! Do you see the carmelization on these??!!
1/3 cup balsamic vinegar (I used balsamic tomato-basal dressing)
1/2 cup chicken broth
2 tablespoons white sugar
1 table spoon garlic (or more if you like)
1 teaspoon dried Italian herb seasoning
2 skinless, boneless chicken breast halves
1 tablespoon olive oil
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
You can use the left over marinade in the pan as sauce, just make sure no gross fat is in it.