Bruschetta Chicken

Deliciously seasoned grilled chicken topped with melted fresh mozzeralla and a flavorful tomato bruschetta make this chicken dinner a family favorite!

I like to start with the bruschetta since it needs a little time to meld

I chose multi-colored grape tomatoes & oil cured olives (the wrinkly ones as my Dad would say)

You can use whatever tomatoes you like and substitute kalamata olives if you wish

I’m currently OBSESSED with these little wrinkly oil cured olives (just ask my family) so they’re my first choice. Salty, briny… ok. Enough said. I heart them

Quarter the tomatoes and rough chop the olives

Put the tomatoes and olives into a mixing bowl and add in extra virgin olive oil, balsamic vinegar, kosher salt, ground black pepper and crushed red pepper flakes

Stir to combine and set aside to let the flavors meld

Let’s work on the chicken

I’m using 5 boneless, skinless chicken breasts, about 4 pounds

Trim the chicken and cut in half lengthwise into thinner cutlets

Place cutlets on a sheet pan, drizzle with olive oil and Italian seasoning

You can use the store bought packet or make your own easily using this Good Seasonings Italian Seasoning copycat recipe

Preheat your grill to 400 F degrees, indirect cooking

Grill the cutlets for 4 minutes, turn (not flip) and cook another 3 minutes, flip over and cook 3 minutes more

Prep the fresh mozzarella while the chicken is cooking (or ask your best kitchen buddy to do it for you)

Slice the mozzarella and pat it dry

When the chicken is ready, place a slice of cheese on each piece and close the grill for another minute or two

We want to melt the cheese but not overcook the chicken

Remove from the grill and place on a sheet pan. We’re going to give a quick broil to the cheese so there is a little browning going on

To serve this Bruschetta Chicken, place a cutlet or two on a plate, top with a few spoonfuls of bruscetta and some chopped, fresh parsley

SO many flavors from just a few ingredients in this simple dish

Enjoy!

Simply Sundays! ~ Bruschetta Chicken

Servings: 6-8
Time: 25 prep, 15 cook
Difficulty: Easy
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Ingredients

For the bruschetta

12 ounces grape tomatoes

1 tablespoon extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

1/4 teaspoon each of kosher salt, black pepper and crushed red pepper

2 1/2 ounces of oil cured or kalamata olives

For the chicken

5 boneless, skinless chicken breasts, about 4 pounds

2 tablespoons of olive oil

2 tablespoons Italian seasoning

16 oz fresh mozzarella

Directions

For the bruschetta

Quarter the tomatoes and rough chop the olives; put the tomatoes and olives into a mixing bowl and add in extra virgin olive oil, balsamic vinegar and the kosher salt and black/red pepper

Stir to combine and set aside to let the flavors meld

For the chicken

Trim 5 boneless, skinless chicken breasts and cut in half lengthwise into thinner cutlets

Place cutlets on a sheet pan, drizzle with olive oil and sprinkle each side with Italian seasoning

Preheat your grill to 400 F degrees, indirect cooking

Grill the cutlets for 4 minutes, turn (not flip) and cook another 3 minutes, flip over and cook 3 minutes more

Slice the fresh mozzarella while the chicken is cooking & pat it dry

When the chicken is ready, place a slice of cheese on each piece and close the grill for another minute or two

We want to melt the cheese but not overcook the chicken

Remove from the grill and place on a sheet pan. We’re going to give a quick broil to the cheese so there is a little browning going on

To serve this Bruschetta Chicken, place a cutlet or two on a plate, top with a few spoonfuls of bruschetta and some chopped, fresh parsley

Tools used to make this recipe