Step up your grill game beyond burgers and wow the crowd with this tasty Grilled Chicken Bruschetta! Trust us, you won't even miss the bread, we promise. Flavors literally BURST at the seam here, and with breasts being marinated, this recipe yields delicious and moist breast meat. We love keeping this simple and rounding out the meal with some quickly wilted fresh spinach and cauli rice.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
people
|
Ingredients
CHICKEN
- 4 Small chicken breasts boneless
- 1/2 Cup sun dried tomatoes
- 2 Tbsp olive oil
- 2 tomato finely chopped
- 1/2 Cup Parmesan cheese shredded
- 1/4 Cup basil fresh, chopped
- Splash balsamic vinegar
- salt to taste
- black pepper to taste
DRESSING
- 1/4 Cup balsamic vinegar
- 1/2 Clove garlic crushed
- 1 tsp oregano dried
- 1 tsp dijon mustard
- 1/4 Cup olive oil extra virgin
- salt sea, to taste
- black pepper to taste
Ingredients
CHICKEN
DRESSING
|
Instructions
- Combine dressing ingredients in a mason jar or sealable container and shake to blend well. Set aside.
- Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
- Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 cup dressing, tomatoes, cheese and basil.
- Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is done.
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