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Bruschetta Chicken
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Description
A flavorful summer treat. Marinated chicken meets traditional Mediterranean herbs, topped with tomatoes, basil, and lots of cheese. A summer favorite ’round these parts.
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- ¾ cups Olive Oil
- ⅓ cups Balsamic Vinegar
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Rosemary
- 1 Tablespoon Dried Basil
- ½ Tablespoons Garlic Powder
- 1 dash Salt And Pepper, to taste
- 1 whole Tomato, Diced
- ¾ cups Shredded Mozzarella Cheese
- 5 leaves Fresh Basil, For Garnish
Preparation
Two sets of instructions are included here. We eat this all the time, but we prefer it grilled up!
Season the chicken with salt and pepper. In a plastic bag, mix together olive oil, vinegar, oregano, dried basil, garlic powder, and rosemary. Add the chicken, turning the bag to coat. Place in the fridge to marinate for 1 hour. Reserve some marinade for later.
Heat grill to medium-high. Grill breasts for 6 minutes per side, or until juices run clear, basting with reserved marinade.
Mix together diced tomato, fresh basil, and cheese. Top the chicken with the tomato mixture to serve.
OR
Heat oven to 350 F. Place chicken on a greased baking sheet and brush with extra marinade. Roast chicken for 15-20 minutes, until cooked through.
Dice up that tomato so that it’s on the small side. Mix together tomato, mozzarella, and fresh basil. Top with tomato mixture right after removing from the oven.
Note: sometimes I get weird and use grated parmesan cheese in place of the mozzarella. Use your favorite cheese!
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