Bruschetta Chicken

1 Tbsp. olive oil
2 cloves garlic, minced
2 cups (1 pint) red and yellow grape tomatoes, halved lengthwise
1 Tbsp. balsamic vinegar
8-10 basil leaves, cut into chiffonade (thin slices)

2 (6-oz.) boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
Salt and pepper to taste
2 Tbsp.  Parmesan cheese, either grated or shaved

In a small nonstick skillet, heat olive oil and add garlic. Cook for about a minute, or until the garlic just begins to give off its scent. Remove from heat and pour into a medium bowl and cool slightly.

Add tomatoes, balsamic vinegar, basil and salt and pepper to taste. Toss to combine and cover until ready to use.

Season chicken breasts with salt and pepper and either grill or sauté until lightly browned and cooked. To serve, arrange 2 thin chicken breast cutlets on each plate and spoon bruschetta over the top. Sprinkle with Parmesan cheese.

Serves 2  (each serving is two thin chicken cutlets)
WW PP per serving: 6