Bruschetta Grilled Chicken
Bruschetta Grilled Chicken – This recipe uses the boneless, skinless chicken breasts. This cut of chicken has a really generic taste which is my favourite because you can do whatever you want with it.
Some say this is the most boring cut of chicken meat. I say otherwise. It is like a playground of meat, there are endless possibilities. Everything will go well with this meat. It is also healthy and perfect for keto diets. I ate a lot of chicken breasts while I was on a keto diet. It is both fulfilling and low-carb.
We will also be using bruschetta as a topping. There is nothing better than fresh tomatoes in the summer. I prefer local ingredients. Lets get to work.
- 4 tbsp. extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- 1 tsp. Italian seasoning or dried oregano
- 4 boneless skinless chicken breasts, pounded to even thickness
- 3 tomatoes
- 2 cloves garlic, minced
- 1 tbsp. freshly chopped basil
- 4 slices mozzarella
- Freshly grated Parmesan, for serving
1-) In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Leave the chicken with in the bowl, cover the top with a plastic wrap or whatever you find easier. Put it in the refrigerator for 30 minutes fore the chickhen to soak in all the juices and flavors.
2-) Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
3-) Meanwhile, combine diced tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture aka bruschetta.
4-) Garnish with Parmesan and serve.