by Grilled chicken bruschetta was born from having too many tomatoes in our pantry and no bread in sight. I was also looking for a low carb meal, so I decided to grill chicken cutlets and use them as the toasted bread in my bruschetta recipe. The results were awesome! The chicken was a perfect vessel to serve the bruschetta topping.
Grilled Chicken Bruschetta
Bruschetta Topping
Start by dicing the tomatoes and onion and add to a medium bowl.
Next, mince the garlic and basil. Then add to the bowl.
Finally, add the olive oil, balsamic vinegar, salt and pepper.
Fold together and then let sit while you grill the chicken.
Once the topping is prepped, cube the mozzarella and set aside. If you add the mozzarella in at this point, it will get mushy. However, you want it prepped now so that you can assemble quickly while the chicken is hot.
Preparing the Chicken
Begin prepping the chicken by slicing the chicken breasts into thin cutlets. If you are lucky, your grocery stores will sell the chicken breasts pre-sliced into thin cutlets. Perdue sells pre-packaged thin chicken breasts on the east coast. Not sure about the rest of the country.
After the chicken is sliced into cutlets, cut the cutlets in half to make smaller pieces, similar in size to traditional bruschetta bread.
Before grilling, season the chicken with salt, pepper and garlic powder.
Grill the chicken over high heat for about 2-3 minutes per side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. If you are looking for a great thermometer, we recommend  the Thermoworks Thermapen MK4!  It is the only probe thermometer that we use. We trust and use Thermoworks products for taking the temperatures on all of our meals. They are durable, accurate and they have the best customer service around!
Remove from the grill.
Final Assembly
Before assembling the chicken bruschetta, fold the mozzarella into the tomato mixture.
To assemble, top each piece of the grilled chicken with a few spoonfuls of the tomato mixture.
You can optionally garnish the bruschetta with some finely cut basil.
The basil is optional and just for looks.
- 1 lb ripe tomatoes diced
- 3 cloves garlic minced
- 1/4 cup sweet onion diced
- 2 tbs fresh basil chopped or 2 tsp dried basil
- 2 tsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 4 oz fresh mozzarella
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb chicken breast thinly sliced into cutlets
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
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Start by dicing the tomatoes and onion and add to a medium bowl.
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Next mince the garlic and basil. Then add to the bowl.
-
Finally add the olive oil, balsamic vinegar, salt and pepper.
-
Fold together and then let sit while you grill the chicken.
-
Once the topping is prepped, cube the mozzarella and set aside. If you add it now, it will get mushy. However, you want it prepped now so you can assemble quickly while the chicken is hot.
-
Begin prepping the chicken by slicing the chicken breasts into thing cutlets. If you are lucky, your grocery stores will sell the chicken breasts pre-sliced into think cutlets. Perdue makes them pre-packaged on the east coast. Not sure about the rest of the country.
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After the chicken is sliced into cutlets, cut the cutlets in half to make smaller pieces, similar in size to traditional bruschetta bread.
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Before grilling, season the chicken with salt, pepper and garlic powder.
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Grill the chicken over high heat for about 2-3 minutes per side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from the grill.
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Before assembling the chicken bruschetta, fold the mozzarella into the tomato mixture.
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To assemble, top each piece of the grilled chicken with a nice spoonful of the tomato mixture.
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You can optionally garnish the bruschetta with some finely cut basil. Once again this is optional. It is just for looks.
This recipe is a favorite in our house. The freshness of the tomatoes and the smokiness of the grilled chicken are a perfect combination. Enjoy!
