When it comes to bruschetta, I think most people are a fan. Come to think of it, I don’t think I’ve ever heard anyone say they don’t like bruschetta, and the only logical explanation I can come up with for not being a bruschetta advocate is a dislike of tomatoes, perhaps.
Regardless, hear me when I say I think you’re missing out if you avoid bruschetta or, even worse, have never had the privilege of sampling it.
In addition to enjoying bruschetta, I also happen to be a fan of chicken, so what better pairing than a recipe to create a beautiful bruschetta chicken concoction? This recipe comes from delish.com.
“Ingredients
- 4 tbsp. extra-virgin olive oil
- Juice of 1 lemon, divided
- Kosher salt
- Freshly ground black pepper
- 1 tsp. Italian seasoning or dried oregano
- 4 boneless skinless chicken breasts, pounded to even thickness
- 3 slicing tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp. freshly chopped basil
- 4 slices mozzarella
- Freshly grated Parmesan, for serving
“Directions
- Step 1: In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
- Step 2: Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.
- Step 3: Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
- Step 4: Garnish with Parmesan and serve,” the website states.
This chicken could easily be served alongside some rice, potatoes or pasta for some additional sustenance, and I think this dish would be lovely for your next summer barbeque, in my own humble opinion.
ontheedgeofeverything 
