In this bruschetta chicken, crisp Italian flavors come together for a dinner-worthy interpretation of everyone’s all-time favorite appetizer – bruschetta. However, instead of toasted bread the tomato basil mixture is spooned over grilled chicken making it filling enough for dinner. Yet still light. And with Spring FINALLY here, I am in the mood for lighter fare.
If time allows, I strongly suggest making the bruschetta mixture ahead to let the flavors marry. I often make extras to use later in the week in salads or to top a quick pasta or to eat straight out of the container in front of the fridge. Time will only make this better!
4 chicken breasts
4 roma tomatoes, diced
1/4 cup red onion, diced
1/4 cup basil, chopped
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Italian seasoning
Salt & pepper to taste
Begin by making the bruschetta by combining the tomatoes, red onion, garlic, basil, oil and vinegar. Salt and pepper to taste. Set aside and let the flavors marry while the chicken cooks. You can even make the bruschetta the night before!
Heat a grill pan over medium-high heat. Lightly pound out the chicken breasts so they are an even thickness. This helps everything cook evenly and a bit quicker. Season the chicken with salt, pepper and Italian seasoning. Grill chicken for about four minutes each side. If your chicken is not cooked through at this point, I suggest throwing the pan in the oven at 400 degrees to finish cooking without drying it out.
When the chicken is cooked, simply plate with your favorite roasted veggies and top with the bruschetta!