Bruschetta Grilled Chicken

20 minutes Prep Time
15 minutes Cook Time
4 Servings

Chicken that has been marinated, then grilled is finished with a fresh bruschetta topping of our San Marzano Style Diced Tomatoes with Sea Salt, garlic, red onion, balsamic vinegar, olive oil and fresh basil.

Ingredients

  • Chicken
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • Sea salt and ground black pepper to taste
  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thick or 4 chicken cutlets
  • Bruschetta Topping
  • 1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons white balsamic vinegar, regular balsamic will work as well
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh basil

Instructions

Step one

Prepare marinade by ombining oil, balsamic vinegar, garlic, salt and black pepper in a plastic bag. Add chicken to bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.

Step two

Prepare the bruschetta by combining the tomatoes, garlic, onion, vinegar, oil, salt, black pepper and basil in a small bowl; stir to combine.

Step three

Remove chicken from marinade and place on grill or under the broiler. Turning once and brushing with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.

Step four

Remove chicken from grill and top each piece of chicken with about ¼ cup of bruschetta. Serve immediately.

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