Chicken with Avocado and Mozzarella = Mozz-a-Cado Chicken!

Chicken can get so boring, but with a few random ingredients you can make some pretty delicious combos. I’m so excited to share this recipe with you all, so hopefully you can add some excitement to your chicken! The key to this recipe is to use fresh mozzarella – you know, the kind that comes in a ball and then you slice it. So, here ya go…

avocado balsalmic chicken1
Mozz-a-cado Chicken
1 cup balsamic vinegar
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4oz fresh mozzarella cheese, sliced
baby spinach, sauteed


In a small saucepan, bring balsamic vinegar to a boil. Reduce heat to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. Set aside to cool and thicken.
Preheat broiler. Brush chicken breasts with EVOO then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side.
Transfer chicken to a baking sheet sprayed with olive oil or smeared with coconut oil then top with 2 tablespoons bruschetta mixture, 3-4 slices avocado, and 1 slice mozzarella each. Broil until cheese has melted.
While broiling, saute the spinach with some olive oil and garlic powder. Take out chicken and serve over spinach and drizzle with the balsamic vinegar reduction.

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