Ingredients:

  • 4 large Roma Tomatoes (or 600 g), diced, seeds and excess liquid removed
  • 1/2 cup (packed) Fresh Basil, cut into a chiffonade
  • 2 cloves Garlic, finely minced or grated
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsp Extra Virgin Olive Oil (for topping)
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/4 tsp Black Pepper, freshly ground
  • 4 boneless, skinless Chicken Breasts (about 6 oz each or 680 g total)
  • 2 Tbsp Olive Oil (for marinade)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • Kosher Salt and Pepper (for grilling)
  • 1 loaf Crusty Baguette or Ciabatta, sliced 1/2 inch thick
  • 2 Tbsp Balsamic Glaze

Instructions:

  1. Prepare and Chill the Bruschetta Topping: In a medium bowl, gently combine the diced tomatoes, chiffonade basil, minced garlic, red wine vinegar, olive oil, salt, and pepper. Taste the mixture and adjust seasoning. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to develop.
  2. Marinate the Chicken: Pat the chicken breasts completely dry. If necessary, lightly pound them to an even 3/4-inch thickness. Whisk together the 2 Tbsp olive oil, lemon juice, and oregano. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Marinate for at least 30 minutes, concurrent with the topping chilling.
  3. Grill Preparation: Preheat the grill to medium-high heat (about 400°F / 200°C). Clean and lightly oil the grates. Toast Bread: Brush both sides of the baguette slices with a little olive oil and grill for 1–2 minutes per side until lightly golden and crispy. Set aside. Season Chicken: Remove the chicken from the marinade and season both sides generously with salt and pepper just before placing on the grill.
  4. Grill the Chicken: Place the seasoned chicken breasts over direct heat. Grill for 3–4 minutes undisturbed to achieve sear marks. Flip the chicken and continue grilling for another 4–7 minutes, or until an instant-read thermometer registers 165°F (74°C) internal temperature. Transfer the cooked chicken to a clean cutting board, tent loosely with foil, and allow it to rest for 5–10 minutes.
  5. Assemble and Serve: Slice the rested chicken diagonally into thick strips (optional). Place the chicken on serving plates. Spoon a generous helping of the chilled bruschetta topping over each piece of chicken. Drizzle with balsamic glaze and serve immediately with the toasted baguette slices on the side.