Grilled Chicken with Bruschetta

When you have guests coming over for dinner, serving them grilled chicken is always a safe bet – that is, unless your guests are vegetarian or have issues with chicken. Anyhow, grilled chicken goes rather nicely with almost any side dish, including bruschetta. It would be even more awesome if you’ve already got leftover bruschetta ready in your fridge – no one has to know they’re leftovers.

Visit the link below for the recipe.

This grilled chicken with bruschetta topping is one of the easiest meals you can put together for a dinner party. You can prep the bruschetta ahead. If you want to marinade the chicken before grilling, you can do that too. On the evening of the dinner party itself, you can just heat the bruschetta, grill the chicken and toss a salad. An almost effortless dinner, thanks to Ree of


2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don’t Oversalt!)
1 whole Baguette
8 Tablespoons Butter


In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.

To serve, give the tomato mixture a final stir. Arrange chicken breasts on a plate (2 at a time) then spoon a generous amount of bruschetta topping over the top.

Use extra topping on slices of grilled baguette!



Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at:

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