Grilled Chicken Bruschetta
A delightful combination of grilled chicken topped with a vibrant tomato and basil bruschetta, perfect for enjoying summer flavors.
Ingredients
For the Chicken
- 4 pieces 6-oz boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper to taste
- 1-2 tablespoons olive oil for brushing
For the Bruschetta
- 3-4 pieces medium ripe tomatoes (about 1 lb), cored, seeded, and chopped to a ½” dice
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons thinly sliced basil leaves
- Ground pepper, to taste
- Balsamic glaze, to taste, optional
Instructions
Preparation
- In a mixing bowl, combine the chopped ripe tomatoes with kosher salt and minced garlic. Let it sit while you work on the chicken.
- Using a meat mallet, pound each chicken breast to an even thickness and brush both sides with olive oil.
- Combine the Italian seasoning, kosher salt, onion powder, garlic powder, and ground pepper. Sprinkle generously on the chicken.
Cooking
- Grill the chicken over high heat for about 5-6 minutes on each side or bake at 400°F for about 10-12 minutes until cooked through.
- Let the chicken rest for about 5 minutes.
Finishing Touch
- Stir in the extra virgin olive oil, balsamic vinegar, basil, and a dash of ground pepper into your tomato mixture.
- Top each grilled chicken breast with the bruschetta and serve immediately.
Notes
Cover chicken with plastic wrap when pounding to avoid mess. Use fresh, ripe tomatoes for best flavor. Do not skip the resting period after cooking chicken. Keep the bruschetta mixture at room temperature while cooking.