Chicken that has been marinated, then grilled is finished with a fresh bruschetta topping of tomatoes, garlic, red onion, balsamic vinegar, olive oil, and fresh basil.
Servings 4servings
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Equipment
Griddle Pan
Ingredients
For the Marinade:
1tbspExtra virgin olive oil
1/4cupBalsamic vinegar
2Garlic cloves, minced
4Boneless skinless chicken breasts, pounded to 1/2" thick
For the Bruschetta Topping:
214.5 ounce cans Red Gold® Diced Tomatoes 14.5 oz, drained
2Garlic cloves, minced
1/4cupRed onion, finely chopped
2tbspsBalsamic vinegar
1tbspExtra virgin olive oil
Salt and fresh ground black pepper, to taste
2tbspsFresh basil leaves, chopped
Instructions
Prepare the marinade by combining the oil, balsamic vinegar, garlic, salt, and black pepper in a plastic bag. Add the chicken to the bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.
Prepare the bruschetta by combining the canned diced tomatoes, garlic, onion, vinegar, oil, salt, black pepper, and basil in a small bowl; stir to combine.
Remove the chicken from the marinade and place on a hot grill or under the broiler. Turning once and brush with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.
Remove chicken from grill and top each piece of chicken with about 1/4 cup of bruschetta. Serve immediately.