Tomato-Basil Chicken Bruschetta with Mozzarella
Serves 4
15 mins prep
25 mins cook
40 mins total
This simple chicken bruschetta recipe makes an easy summer dinner, BBQ, or potluck dish. Your prep work is a snap: Quickly marinate boneless chicken pieces with a lemon-garlic mixture, and top them off with slices of melty mozzarella and a fresh tomato bruschetta sauce when they're hot.
Bruschetta Topping
Chicken
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Bruschetta topping
To make the topping, combine the tomatoes, vinegar, shallot, garlic, olive oil, salt and black pepper in a medium bowl and toss gently.
Heat a medium (8-10 inch) skillet over medium heat until the surface is hot. Pour in the tomato mixture. Cook about 5 minutes, stirring occasionally, until the tomatoes are slightly softened and start to release their juices. Stir in the basil and set aside.
Grilled chicken
Put the chicken in a shallow baking dish. Combine the lemon juice, olive oil, herbs, salt and red pepper in a bowl. Pour over the chicken, turning the pieces over to coat on both sides. Marinate 10-15 minutes at room temperature, or refrigerate up to 4 hours ahead.
Heat a gas grill to medium-high or prepare a charcoal grill for direct medium-hot grilling, or preheat your broiler to high.
When the grill is ready, cook the chicken until browned on both sides and cooked through, about 5 minutes per side. If you're broiling, arrange the chicken on a rack set over a broiler pan. Broil about 4 minutes per side. Transfer to a platter and immediately layer slices of mozzarella over the chicken. The cheese will soften and melt in minutes.
Spoon some of the bruschetta sauce over the chicken. Serve warm or at room temperature, with additional sauce on the side.
