Brushetta Chicken Burgers

4 sandwich thins, split 

4 lean chicken breasts 

4 slices provolone cheese 

6 Roma tomatoes 

3 cloves garlic 

1 bunch basil 

Balsamic vinegar 

Cooking spray

Grill chicken breasts until done. 

Melt one slice provolone cheese over each one.

Grate 2 cloves of garlic with a micro-plane, or mince. Add to a small bowl with about 2 tablespoons of balsamic vinegar. Seed and dice the Roma tomatoes. Add to the bowl with the vinegar. Chop the basil and add it to the tomatoes. Add more balsamic vinegar if needed. Mix well and set aside.

Preheat a large frying pan or griddle to medium hot. Spray the insides of each of the sandwich thins, and put them spray-side down on the pan. When they are grilled to your liking, cut the remaining clove of garlic in half, and rub it on the toasted bun.

Assemble the chicken on a bun, and top with 1⁄4 of the Bruschetta topping. Makes 4 burgers. 

A turkey burger or veggie burger makes a good swap for the chicken breasts.