Bruschetta Chicken

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Bruschetta Grilled Chicken Italian

Bruschetta Grilled Chicken Italian


  • 3 cups diced crusty bread
  • 5 tablespoons olive oil
  • salt and freshly ground black pepper
  • 6 chicken breasts (thin-cut)
  • 5 Roma tomatoes, diced
  • 2 cloves garlic, pressed
  • 6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish
  • 3 tablespoons balsamic reduction/glaze


  1. Preheat the oven to 375 degrees F
  2. Toss the diced bread with 1 tablespoon olive oil
  3. Sprinkle with a pinch of salt and pepper and place on a sheet pan
  4. Toast in the oven until golden, but still a little chewy, about 5 minutes
  5. Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat
  6. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet
  7. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side
  8. Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl
  9. Toss and set aside
  10. Remove the bread from the oven and, at the last minute, toss with the tomato mixture
  11. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet
  12. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves
  13. Serve immediately

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