Grilled Chicken Bruschetta

Grilled Chicken Bruschetta is one of the best things that has come of my grill! Flavorful grilled chicken breasts served on top of a bed of peppery baby arugula, piled with the best tomato bruschetta topping and a drizzle of balsamic glaze. Serve with grilled bread.

Course Mains & Entrees

Cuisine Italian

Keyword balsamic, bruschetta, chicken, grilled, grilling, tomatoes

Prep Time 25

Cook Time 10

Additional Time 5

Total Time 40

Servings servings

Calories 364

Author Laurie McNamara

Equipment

Staub Pure Grill

Ingredients

FOR THE CHICKEN:

4 boneless skinless chicken breasts pounded thin (see notes)
1 tablespoon garlic infused olive oil
2 tablespoons lemon juice
1 tablespoons italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

FOR THE BRUSCHETTA:

6 small roma tomatoes seeded and diced small
1/4 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
2 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon coarse freshly ground black pepper
1 tablespoons olive oil not garlic infused
2 teaspoons balsamic vinegar

SERVE WITH:

5 ounces baby arugula
4 slices grilled italian bread
4 tablespoons balsamic glaze

US Customary - Metric

Instructions

MAKE THE CHICKEN:

Toss the thinly pounded chicken breast in garlic olive oil, lemon juice, italian seasoning, salt and pepper and set off to the side.
Preheat your grill to medium/medium-high or about 500°.
Once preheated, grill the chicken breasts for 4 to 6 minutes a side or until cooked through and no longer pink. Set a side and let rest.
Meanwhile grill bread until grill marks appear.

MAKE THE BRUSCHETTA

In a medium bowl combined the tomatoes, basil, parsley, garlic, salt, pepper, olive oil and balsamic vinegar.
This can be done in advance so the flavors have a chance to mingle.

SERVING:

Divide baby arugula among plates. Place grilled chicken breast on top the arugula and spoon the bruschetta (and any juices) on top of the chicken. Drizzle chicken with balsamic glaze and serve with grilled bread.

Notes

How To Pound Chicken Breasts:

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.

For the Grill Bread:

Spray both sides of sliced of italian bread with olive oil and grill just until grill marks appear. I like using a grill pan for this.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition