Chicken Bruschetta

Recently I had a large quantity of cherry tomatoes on the edge of extinction when I spied my basil plants in the back yard and on a whim through together chicken bruschetta. I post this picture on my instagram and had a request for the recipe.

I was caught off guard because I'd created the meal on a whim, but was pleasantly surprised with it's robust, yet light, taste. When perusing the farmer's market this weekend, it was the first meal that came to mind.  It's full of flavor, veggies (well tomatoes) and perfect for a summer evening. 

 

Chicken Bruschetta

Ingredients:

(Makes approximately 3 cups bruschetta*)

Bruschetta

• 1 pint cherry tomatoes
• 1/4 cup fresh basil
• 1/8 cup white onion
• 2 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp minced garlic
• Shredded parmesan cheese (to taste)
• Garlic salt (to taste)

Chicken

• 1lb chicken breast
• 1 Tbsp balsamic vinegar
• 1/2 tsp garlic salt

*Minus the chicken, this is my go-to bruschetta recipe to serve with bread.  As noted, it makes about three cups of bruschetta. You can use as much chicken as you like. Since Ben isn't always a fan of bruschetta, sometimes I'll marinade just one piece of chicken for me.

Directions:

• Cut your cherry tomatoes into quarters (I prefer to use cherry vs other tomatoes because they are less juicy/liquid for the final product)
• Chop onion and basil
• Combine tomato, onion and basil in bowl; add in garlic, olive oil and balsamic vinegar. Mix lightly (so as not to crush the tomatoes)



I usually make the bruschetta portion the day before I plan on serving. I think it allows the flavors time to mix together and marinade.  On the day you serve, after letting sit, add garlic salt and additional balsamic to taste.

• For the chicken: add garlic salt and balsamic; let marinade (I usually allow this to sit about an hour before cooking)
• Cook via stove top, grill, or bake at 350F for approximately 25 minutes (depending on thickness of chicken)
• Top chicken with bruschetta and parm as desired and serve (I served with warmed asiago foccia from the farmer's market)

Linking up with Let's Get Bananas and Blissfully Miller for Taste of Tuesday