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At theblogmom.com, you get your Grilled Chicken Bruschetta recipe first, because no one likes wasting each other’s time.
See the notes at the end for tips, tricks and adaptations of Grilled Chicken Bruschetta.
Grilled Chicken Bruschetta
Healthy, summer recipe on a budget
Yields: 12 servings / Prep Time: 20 Min / Cook Time: 30 min / Total Time: 50 min
Ingredients:
- 6 chicken breasts, cut in half and pounded to 1/2 inch thickness
- 4 T olive oil
- 2 T lemon juice
- 1 T oregano
- 3 fresh roma tomatoes, chopped
- 2 minced garlic cloves
- 1 T basil
- Sliced Mozzarella Cheese
- Salt and Pepper to taste
- Shredded Parmesan Cheese
Directions:
- Place the chicken breasts in a large, sealable bag (I use a gallon bag) with lemon juice, salt, pepper, and oregano. Let set 15 min.
- Add tomatoes, garlic cloves, and basil in bowl and refrigerate until serving.
- Cook chicken in a large, cast iron skillet until done (internal temperature of 165 degrees)
- Right before chicken is done, add mozzarella cheese slices on each slice of chicken to melt while chicken is finishing cooking
- Place chicken on individual plates, top with tomato mixture and parmesan cheese and serve
What You Need to Know
Every summer, once my garden starts producing those coveted juicy tomatoes this is my go-to. Grilled Chicken Bruschetta is a family favorite for all three picky boy eaters as well as my husband who will eat anything, but definitely lets me know when a recipe is a keeper. This is a meal you for sure want to add to your summer recipe repertoire.
If you’re a gardener like me, you can grow your own garlic, tomatoes and even your basil and oregano too. If you’re a coveted homesteader (I seriously admire you), you probably raise your own chickens as well. This really turns into a simple, healthy and extremely inexpensive meal the whole family is bound to enjoy.
Tips and Tricks for Grilled Chicken Bruschetta
The hardest part of the recipe, in my opinion, is making sure the chicken is cooked through. Especially if you’re buying chicken breasts from the grocery store, they can be quite thick and take a longer time to cook (and you risk burning the outside edges as well). The best thing I learned is to cut the breasts in half, lengthwise, and then pound them down with a meat hammer.
The best way to get a full-flavored tomato-“ey” taste is to use fresh or homegrown basil and “eyeball” the garlic. If summer is in full effect, snipping a few basil leaves off my basil plant and cutting them into smaller pieces with scissors or a knife really brings new life to the tomatoes. Additionally, I’ve been known to add much more minced garlic than necessary. Well, necessary is a harsh term. Let’s just say I measure garlic from my heart. It seriously does give you a more robust seasoning.
Finally,
Lastly, don’t be afraid to experiment. I’ve tried different kinds of cheese so many times. My husband’s favorite is provolone. I’m definitely more of a mozzarella fan, and my boys go for cheddar cheese. Because most of the ingredients are so cheap for me, I can buy a more expensive cheese to add to it and not feel guilty about it.
Obviously, you can do the same with seasonings. My go to seasoning is Slap Ya Mama (you can look for it at your local grocery store, but unless you live in the right location, your best bet is Amazon) for a Cajun spice. Adding this to the chicken while it cooks in the skillet gives you an extra pop that will really take the recipe over the top. You can experiment with different herbs, like parsley, or marjoram as well. Seriously, the possibilities are endless to turn this recipe into your own!
Did you like this recipe? Add it to your weekly meal plan rotation. You can read more about how I’ve mastered my meal planning for each week here.
[…] pairs well with any summer outdoor cookout (think burgers, brats, and hotdogs) or indoors with my grilled chicken bruschetta. This dish is a pure crowd […]