Home Kitchen Grilled Chicken Bruschetta

I make dinner a lot.

And I have quite a few go-to go-to’s, but after a while, even those get a little old and tiring. On Sunday, the day I meal plan, I was going through the SS archives and saw the recipe for my grilled chicken bruschetta pizza. I instantly had visions of grilled chicken breasts on top of a bed of peppery (baby) arugula, and a tomato bruschetta topping piled high… and of course a little balsamic glaze action. Oh! And toasted bread. Of course there’s bread.

To describe this meal in one word: phenomenal. It was so Deeply good. The freshness factor was off the charts, I am in love and am counting down the hours until I can have the leftovers. My dreams will consist of tomatoes and basil.

Bruschetta is a lot like pico but more simple and no onions– well, at least not in my bruschetta– and with that said, I can (and have!) eat it by the spoonful. #noshameinmygame

Let’s get on with the show shall we?

To Make Grilled Chicken Bruschetta Gather:

for the chicken:

• chicken breasts– Pounded thin will help the chicken cook evenly.
• garlic olive oil – Adds flavor and richness.
• lemon juice – Lends acidity and freshness.
• italian seasoning – For some earthy and herbaceous flavor.
• kosher salt – This is needed in order to draw out flavor.
• freshly ground black pepper – This will add some subtle bite and flavor.

the bruschetta:

• roma tomatoes – A staple ingredient for bruschetta. Roma tomatoes are well-seasoned, have fewer seeds and tend to be less acidic.
• garlic – This adds distinct and punchy flavor to this dish.
• fresh basil and parsley – Adds a pop of green and fresh herb flavor.
• olive oil – Adds richness and flavor to the bruschetta.
• balsamic vinegar – Lends satisfying tang and acidity.

for serving:

• baby arugula – A fresh leafy green that is slightly bitter and peppery.
• grilled italian bread – A simple side and great way to enjoy extra bruschetta.
• balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.

Place 4 chicken breasts that have been pounded thin into a shallow-ish bowl or plate. Drizzle with about 1 tablespoon of garlic olive oil, squeeze the juice from 1/2 a lemon over top and season with 1 tablespoon italian seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.

I like to place 1 to 2 chicken breasts into a gallon size re-sealable bag at a time, and using the flat side of a meat mallet, pound the thickest part of the chicken breast to match the thinest part of the breast. Repeat with the remaining chicken breasts.

Doing this will create an even thickness so the chicken breast cooks evenly.

Toss around until coated and set the bowl off to the side to start making the most memorable bruschetta topping ever!

In a mixing bowl add 6 seeded and diced tomatoes, 1/4 cup thinly sliced fresh basil, 1 tablespoon of chopped fresh parsley, 2 cloves of minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Pour in 1 tablespoons olive oil.

And lastly, pour in 2 teaspoons of balsamic vinegar.

Toss well to combine.

Next, preheat your grill to medium to medium to medium-high (about 500°) and grill the chicken for 3 to 4 minutes a side or until cooked through.

Remove and let rest while you grill up slices of italian bread.

Now simply pile baby arugula (baby spinach would be great too!) on to a plate, top it with a tender chicken breast and spoon the bruschetta over the top.

You could even be a little extra and melt some mozzarella on top, right before they come off the grill.

Use the juice that accumulates in the bottom of the bowl to spoon over the arugula, sort of like a vinaigrette. SO. GOOD.

Serve the remaining tomato bruschetta topping in a bowl with extra grilled bread on the side.

Got dinner plans? Well you do now. Life doesn’t get much better than this.

For more grilling recipes click here.

Enjoy! And if you give this Grilled Chicken Bruschetta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!