Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to an even thickness (about 1/2 inch)
  • 2 tablespoons olive oil, extra virgin (30ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 cups ripe Roma tomatoes (about 4 medium), diced (approximately 475 ml)
  • 1/2 cup fresh basil leaves, chopped (tightly packed, approximately 120 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, extra virgin (30ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • Pinch of red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • Balsamic glaze (optional)
  • Freshly grated Parmesan cheese (optional)

Instructions:

  1. Pound chicken breasts to an even thickness. Marinate with olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper.
  2. Combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, red pepper flakes (if using), salt, and pepper in a bowl. Toss gently to combine. Let it sit for at least 10 minutes to allow flavors to meld.
  3. Preheat grill to medium-high heat (about 375-400°F/190-205°C). Clean and lightly oil the grill grates.
  4. Place marinated chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the grill and let rest for a few minutes. Top each chicken breast generously with the fresh bruschetta topping. Drizzle with balsamic glaze (optional) and sprinkle with Parmesan cheese (optional). Serve immediately.