Bruschetta Grilled Chicken is all the flavors of a traditional Bruschetta appetizer turned into a quick and easy weeknight chicken dinner!
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Recipe Notes
Flavor: this dish has all the flavor of a traditional bruschetta appetizer in an easy to make chicken dinner! It’s bursting with tomato flavor along with the punch of balsamic vinegar and the bite of red onion. Delicious!
Texture: Using the Red Gold ® diced tomatoes, you get a pretty finely diced tomato, but you can always further chop up the tomatoes to make them smaller.
Ease: This is a super easy meal to make. If you don’t have a grill, you can use a grill pan inside to make the chicken. The bruschetta topping comes together in the time it takes to open a can and chop some onion. It’s a great quick weeknight dinner option.
Ingredients Needed
- Olive Oil
- Balsamic Vinegar
- Garlic
- Chicken breast (or thighs if you prefer)
- Red Gold ® Diced Tomatoes
- Red onion
- Salt and pepper
- Fresh basil leaves
Tips and Tricks
- If you’re like me and you don’t have access to a grill you can use a grill pan or just a regular non-stick pan to cook the chicken.
- Prepare the bruschetta topping before cooking the chicken, and let it rest in the fridge while the chicken cooks to let the flavors meld together.
- I like to top my bruschetta off with a balsamic glaze, but it’s not necessary for a delicious dinner.
- If you’re sensitive to red onion, you can chop the onion before hand and soak it in cold water for 10 minutes before draining and adding it to the bruschetta. That will help get rid of some of that bite.
- Because you have so few ingredients here, try to use the best quality ingredients you can afford. Good balsamic vinegar is worth it’s weight in gold, and you already know you’re using the best tomatoes if you use Red Gold!
FAQ's
How long does the bruschetta keep in the fridge? You can store any unused bruschetta topping in an air-tight container in the fridge for a day or two at the most. The tomatoes will release liquid as they sit, so you might need to drain it before re-using.
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Bruschetta Grilled Chicken
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves minced
- 4 boneless skinless chicken breasts pounded to ½ inch thick
- Bruschetta Topping
- 2 14.5 ounce cans Red Gold® Diced Tomatoes 14.5 oz, drained
- 2 garlic cloves minced
- ¼ cup red onion finely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Salt and fresh ground black pepper to taste
- 2 tablespoons fresh basil leaves chopped
Instructions
- Prepare the marinade by combining the oil, balsamic vinegar, garlic, salt, and black pepper in a plastic bag. Add the chicken to the bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.
- Prepare the bruschetta by combining the canned diced tomatoes, garlic, onion, vinegar, oil, salt, black pepper, and basil in a small bowl; stir to combine.
- Remove the chicken from the marinade and place on a grill pan or non-stick skillet. Cook until chicken is cooked through, about 6 minutes per side.
- Remove chicken from pan and top each piece of chicken with about ¼ cup of bruschetta. Serve immediately.
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