Balsamic Chicken Bruschetta

In honor of Earth Day, I wanted to create a healthy but satisfying meal using the fresh mesclun that I found at the farmers market today. 

Thin sliced chicken breast cutlets (4)

1/3 cup of chicken or vegetable broth

1/3 cup of balsamic vinegar

salt and pepper to taste

mesclun and/or other micrograms/lettuce

tomatoes (1 pint of cherry tomatoes or 1 medium size hot house tomato)

1 handful of spinach 

1 cup of shredded mozzarella cheese

1 Tbsp of basil

1 Tbsp of oregano

1 garlic clove

Directions:

Preheat the oven to 350 degrees. On a baking or cookie sheet, cover the pan in parchment paper and sprinkle the salt and pepper, along with the oregano, basil and a garlic, over each chicken cutlet. Place on the parchment paper and pour the broth and balsamic evenly over the top of the chicken. The excess liquid will remain in the pan and will help cook the chicken. Bake the chicken for 15 minutes, remove pan from oven and slip each piece of chicken over. Add the chopped tomatoes, shredded mozzarella and chopped spinach across the tops of each piece of chicken. Place back in the oven and bake for another 10 minutes or until the chicken has browned and the cheese has melted. Serve over your favorite salad greens, add some additional balsamic over the top to dress the salad. Enjoy this!