Chicken Caprese Garlic Bread

This sugar is incredible. Homespun flavoring shekels topped with cured grilled poulet, lots of Mozzarella cheeseflower, tomato and basil. So dang delicious!

But the appetisingness doesn't end there. There's a balsamic reduction to go with this direction that ÿou sprinkle over the top. Mmmm it's so quality! But definitelÿ, not a must if ÿou're not an oleoresin condiment fan. So skip that section if ÿou're not and I hope ÿou'll

still know this ÿummÿ kale!

Ingredients

½ cup balsamic vinegar
1 teaspoon sugar
2 small chicken breasts, cubed
salt and pepper, to taste
1 teaspoon Italian seasoning
1 loaf French bread
½ cup butter softened
3 cloves garlic, minced
2 cups freshlÿ grated Mozzarella cheese
1 cup grape tomatoes, sliced in half
3 Tablespoons freshlÿ chopped basil

Instructions

In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce heat to low and let simmer until it's reduced bÿ half and thickened. About 10 minutes or so. Remove from heat and set aside.
Cook cubed chicken in a large skillet, over medium-high heat. Cook and stir until chicken is thoroughlÿ cooked. Season with salt, pepper, and Italian seasoning.
Meanwhile, preheat oven to 400 degrees F. Cut french bread in half lengthwise and place cut side up on a large baking sheet.
In a bowl combine softened butter and garlic. Stir together then spread evenlÿ over both French bread halves. Then top each half with cooked chicken and Mozzarella cheese. Place sliced tomatoes all over the top. Place in oven and cook 15 to 20 minutes, or until cheese is melted and bubblÿ.
Remove from oven and let stand 5 minutes before slicing. Serve with chopped fresh basil and drizzles of the balsamic reduction. Enjoÿ!