An Italian classic, this grilled bruschetta chicken gets additional flavor from the flames.
The great thing about this grilled bruschetta chicken recipe is its versatility. Serve it on an Italian roll, on a bed of fresh garden greens or on top of a plate of pasta.
Another advantage about this dish comes in the summer…the harvest season to be exact. You know that time when the garden is cranking out so many tomatoes and basil that you seem overwhelmed? This grilled bruschetta chicken will help solve that problem.
The fresh basil, tomato and balsamic vinegar really compliment the flavor of grilled chicken, plus who doesn’t love gooey melted mozzarella cheese?
- 2 boneless, skinless chicken breasts
- 1/4 cup Italian salad dressing
- 10 fresh whole basil leaves, (about a half cup) sliced in thin strips (chiffonade-See below)
- 5 roma tomatoes, seeded and diced or 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- fresh mozzarella cheese, enough for 4 1/4-inch thick slices, or more.
- Trim chicken of any excess fat. Slice each breast in half, lengthwise, creating two thin breasts.
- In a resealable freezer bag, add breasts and the Italian salad dressing. Seal bag and marinate in the refrigerator for 2 to 6 hours.
- Combine tomatoes, basil, garlic powder, dried oregano, olive oil and balsamic vinegar in a large mixing bowl. Toss well and set aside.
- Prepare a medium to hot grill. Remove chicken from marinade and salt and pepper to taste. Grill for 8-10 minutes, turning each 2 minutes or until an instant-read meat thermometer reads 165°F (75°C)
- During the last 2 minutes of grilling, place a slice of mozzarella cheese on each breast. Continue to cook until cheese is melted.
- Ladle an ample spoonful of the tomato blend on top and serve.
How to Chiffonade
Chiffonade is a fancy French word that means to shred or finely cut vegetables or herbs. You’ll most often see it when talking about fresh basil. It’s really an easy, efficient and cool looking way of preparing all large leafed herbs. Just roll them up and slice lengthwise, creating tiny strips.
Recipe © 2013 Gary Glen | Photo © 2013 Gary Glen | All rights reserved
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