Bruschetta Chicken

I adore bruschetta. I especially love during the summer. I love those fresh tomatoes, fresh basil, ridiculous amounts of garlic, it’s all so wonderful! Oh, and let’s not forget the warm toasty bread. It’s like all of my favorite things in one delicious bite!

Since I can’t really justify eating a bunch of bread for dinner, serving that delicious tomato topping on top of chicken is the perfect solution! Add a slice of mozzarella on top and hiiii, best spring/summer dinner ever!

The chicken first sits in a marinade with a bit of olive oil, balsamic vinegar, and lemon juice for about 20-30 minutes. While it’s marinating, dice up the tomatoes, garlic, and basil. The chicken goes on the grill for a few minutes on each side, top with a slice of mozzarella, let it melt, and then serve with a big scoop of those delicious tomatoes on top! This chicken plus a glass of crisp white wine is literally the perfect summer dinner!

Tips and Suggestions:

• I like to use cherry or grape tomatoes for this recipe as they are easy to chop up, but you can really use any type of tomato for this.
• You can prepare the bruschetta topping in advance if needed, just keep it refrigerated until it is ready to serve.
• This chicken is best served alongside some pasta, a big salad, roasted potatoes, grilled veggies, or even rice!

Print

Yield: 4 servings

Bruschetta Chicken

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Bruschetta Chicken - Tender grilled chicken topped with mozzarella cheese and topped with fresh tomatoes, garlic, and basil! The perfect summer dinner!

Ingredients

For the chicken:

• 1 pound boneless chicken breast, sliced and pounded into 1/3-inch thick pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice
• 4 slices mozzarella cheese (or provolone)

For the bruschetta:

• 1 1/2 cups chopped cherry or grape tomatoes
• 1 tablespoon extra virgin olive oil
• 2-3 garlic cloves, minced
• 2 tablespoons basil, chopped
• salt to taste

Instructions

1. Combine olive oil, balsamic vinegar, salt and pepper, and lemon juice in a quart-size freezer bag or pie dish. Add chicken and refrigerate for at least 30 minutes.
2. To make the bruschetta, chop tomatoes and add to small bowl. Combine all other ingredients. Refrigerate until ready to serve.
3. Heat grill or sautee pan to medium high heat. Spray pan with non-stick cooking spray. Add chicken and cook for approximately 5-6 minutes on each side. Add cheese and remove from grill or pan when cheese is almost melted (it will continue to melt for a few minutes after you remove from the heat). Divide tomato mixture on top of each piece and serve. Drizzle additional balsamic vinegar or glaze on top if desired.

Nutrition Information:

Yield:

4

Serving Size:

1 piece of chicken
Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 119mgSodium: 940mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 42g

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