Bruschetta Grilled Chicken
Chicken that has been marinated, then grilled is finished with a fresh bruschetta topping of tomatoes, garlic, red onion, balsamic vinegar, olive oil, and fresh basil.
Marinade1 tablespoon extra virgin olive oil1/4 cup balsamic vinegar2 garlic cloves, minced4 boneless skinless chicken breasts, pounded to 1/2 inch thick
Bruschetta Topping2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz, drained2 garlic cloves, minced1/4 cup red onion, finely chopped2 tablespoons balsamic vinegar1 tablespoon extra virgin olive oilSalt and fresh ground black pepper, to taste2 tablespoons fresh basil leaves, chopped
- 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 hot grill or under the broiler. Turning once and brush with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.
- Remove chicken from grill and top each piece of chicken with about 1/4 cup of bruschetta. Serve immediately.