Bruschetta Chicken with Topping (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
2 lbs chicken breasts, sliced thin (4 pieces)
02 -
2 Tablespoons olive oil
03 -
2 Tablespoons balsamic vinegar
04 -
1 teaspoon Italian seasoning
05 -
1 Tablespoon minced garlic
06 -
¼ teaspoon sea salt
07 -
¼ teaspoon pepper
08 -
Extra salt and pepper for sprinkling
→ Bruschetta Topping
09 -
1 pound tomatoes (about 3 medium tomatoes), diced
10 -
¼ cup fresh basil, minced
11 -
1 Tablespoon olive oil
12 -
1 Tablespoon balsamic vinegar
13 -
1 teaspoon minced garlic
14 -
¼ to ½ teaspoon fine sea salt, to taste
15 -
Freshly ground black pepper, to taste
→ Optional Ingredients
16 -
Fresh mozzarella or parmesan cheese, for serving
17 -
Toasted French bread, for serving
# Instructions:
01 -
Place chicken breasts in a glass container with a lid or a plastic bag set inside another container. In a medium bowl, whisk olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper. Pour the marinade over the chicken and turn to coat. Marinate in the refrigerator for 1-6 hours or at room temperature for 30-60 minutes.
02 -
Finely chop fresh basil and dice the tomatoes. In a medium bowl, combine olive oil, balsamic vinegar, and minced garlic, stirring until combined. Mix in diced tomatoes and basil. Season with salt and pepper to taste. Set aside at room temperature.
03 -
Remove chicken from the marinade and shake off any excess. Lightly sprinkle one side with salt and pepper. Grill over medium heat for 5 minutes on the first side, then 3-5 minutes on the second side, until the internal temperature reaches 160°F.
04 -
Place cooked chicken breasts on a serving plate. Top each with prepared bruschetta and, if desired, add parmesan or mozzarella cheese. Serve warm with toasted bread, if desired.
05 -
Preheat oven to 400°F. Slice a baguette or loaf of French bread into individual servings and arrange slices on a baking sheet. Brush each slice with olive oil. Bake for 5-8 minutes until golden and toasted.
06 -
Arrange marinated chicken breasts in a single layer in a 9x13 inch baking dish. Bake at 400°F for 15-25 minutes, until the internal temperature reaches 160°F. Top with bruschetta after baking.
# Notes:
01 -
Store grilled chicken and bruschetta topping separately in an airtight container in the refrigerator for up to 5 days. Reheat chicken before topping with bruschetta.
02 -
Avoid freezing, as it alters the texture of the tomatoes.