A tender grilled chicken breast with a tangy balsamic glaze layered with melted mozzarella and Parmesan, and topped with fresh bruschetta. Served with garlic mashed potatoes and seasonal vegetables.
Applebee's Copycat Recipe
4 boneless skinless chicken breasts
2 tablespoons packed brown sugar
juice of 1 lime
1 tablespoon oil
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 cup ketchup
1/4 cup balsamic vinegar
1 teaspoon oregano
4 tablespoons packed brown sugar
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
6 Roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 Tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 Tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Make the Bruschetta: Whisk together chopped garlic, vinegar, salt, pepper, and basil.When combined slowly drizzle in oil.Add tomatoes and let sit for 20 minutes at room temp.
Marinate the Chicken: For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.
Make the Glaze & Grill the Chicken: For the glaze, mix ketchup, vinegar, oregano, and 4 tablespoons of brown sugar. Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until the internal temperature reads 165 degrees.
Melt the Cheese: Preheat the broiler. Place the cooked chicken on a baking sheet and add 1/4 cup of mozzarella cheese and a sprinkle of parmesan cheese to each breast. Put under the broiler and cook a few minutes until the cheese melts. Top with a generous helping of bruschetta.