Bruschetta-Style Grilled Chicken
A delightful twist on boneless, skinless chicken breast, this bruschetta-style grilled chicken is bursting with the flavors of fresh garden tomatoes, garlic, and basil. Topped with homemade bruschetta and croutons, it's an easy and vibrant main dish that's perfect for any occasion.
30 min
easy
4
366kcal
calories
10g
carbohydrates
22g
fat
2g
fiber
32g
protein
664mg
sodium
4g
sugar
Ingredients
2 tomatoes, washed and cored
1 clove garlic, peeled and minced
60 ml extra virgin olive oil
1 teaspoon salt, to taste
1/2 teaspoon ground black pepper, to taste
2 Tablespoons torn fresh basil leaves
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
50 g purchased croutons
Fresh basil for garnish
Directions
Step 1
Prepare the bruschetta: In a bowl, chop the tomatoes and capture all the juice. Add olive oil, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in torn basil leaves and season with additional salt and pepper, if needed. Set the bruschetta aside.
Step 2
Place the croutons in a resealable plastic bag and tap each crouton with a heavy spoon to break into smaller pieces, without crushing. Set aside.
Step 3
Dry the chicken breasts with paper towels and sprinkle both sides with the remaining salt, black pepper, garlic powder, and sweet paprika. If the pieces are very thick, pound them to about 1/2-inch thickness.
Step 4
Preheat an outdoor grill for medium heat. Clean the grates and carefully oil them with a paper towel saturated with olive oil.
Step 5
Grill the seasoned chicken breasts until the juices run clear and the chicken is no longer pink at the center, about 4 to 5 minutes per side, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 6
Top each grilled chicken breast with bruschetta and sprinkle on the crumbled croutons. Garnish with additional fresh basil.