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Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until remaining side of chicken is browned, about 5 minutes.
Add all ingredients to a bowl and stir together until combined.
Pour over your cooked chicken breasts.
Add 1 cup balsamic vinegar to a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium. You should see bubbling along the outside of your pan. Let simmer for 10 minutes. Stir occasionally as vinegar begins to thicken and coat the spoon. Remove from heat and set aside to cool for a few minutes. It will thicken a bit more as it sits and you'll end up with around 1/4 cup of balsamic glaze. Drizzle over bruschetta topped chicken.
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|Serving Size: 1 Serving (1663g)|
|Recipe Makes: Servings|
|Calories from Fat: 309 (19%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 589.5mg||181 %|
|Sodium 808.4mg||28 %|
|Potassium 3830.5mg||101 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 59.3g|
|Protein 234.3g||335 %|
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Calories per serving: 1600
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