I have a serious infatuation with summer tomatoes, and I know I’m not alone! When I was little, I would sit down with a carton of grape tomatoes and eat them like they actually were grapes!
I had two leftover tomatoes from our homemade pizza, and I couldn’t let them go to waste while we were at the beach! I immediately thought about making bruschetta, but I didn’t want to chow down on a loaf of french bread a few days before I would be in a bathing suit. So, I decided to grill up some balsamic marinated chicken, and top it with bruschetta. I must say, this was a great idea on my part! The chicken is slightly tangy from the balsamic vinegar, and the bruschetta adds a refreshing coolness, making this a perfect summer entrée!
This is an easy weeknight dinner, and the bruschetta can be made ahead of time, for even faster prep! For the bruschetta you need: 2 medium vine ripened tomatoes, 1/4 cup of diced red onion, 1 small minced garlic clove, 1/2 tablespoon of olive oil, 1/2 tablespoon of balsamic vinegar, 1 tablespoon of dried basil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. If you have fresh basil, you can use it, just double the amount to 2 tablespoons! For the balsamic grilled chicken you need: 2 boneless, skinless chicken breasts and 1 cup of balsamic vinegar (divided). That’s right, only two ingredients!
Let’s start with the bruschetta. Remember you can absolutely make this the night before, it only gets better! Dice up 1/4 cup of red onion, and mince one small garlic clove.
Add the red onion and garlic to a bowl, followed by a 1/2 tablespoon of olive oil, 1/2 tablespoon of balsamic, and 1/4 teaspoon of both salt and pepper.
Set this aside, and start chopping up your tomatoes. I find that a serrated knife works better on tomatoes, it’s to the right of the cutting board, don’t let the silver knife fool ya! Dice the tomatoes into bite size pieces.
Add the tomatoes to the bowl with the onion, garlic, and dressing. Throw in 1 tablespoon of dried basil, and stir combine. Set aside until ready to use, or refrigerate in an air-tight container if making the night before!
Now, on to the chicken! Add chicken to a zip-top bag (or bags in my case), and combine with 1/2 cup of balsamic vinegar. Stick the chicken in the refrigerator and let it marinate for at least 15 minutes, and up to an hour. This should not marinate overnight. Since this recipe does not call for oil, the vinegar could break down the chicken, leading to a mushy texture.
After your preferred marinating time has elapsed, preheat a grill pan (medium-high heat) or your grill. I used a George Foreman, because that’s all I have, but I would recommend a grill pan if you have one, since you can control the temperature. Add chicken to the hot grill.
Allow chicken to cook for 8-10 minutes on each side, until cooked through.
While the chicken cooks, add the other 1/2 cup of balsamic vinegar to a small sauce pan over low heat.
Allow the balsamic to reduce for about 15 minutes, stirring occasionally. Once the vinegar coats the back of your spoon or spatula, remove it from the heat, to allow it to cool.
Back to the chicken! After 16-20 minutes have passed, your chicken breasts should be ready and look mouthwatering, like this guy.
Place the chicken on a plate, and top it with the brushcetta. Don’t dig in yet! Grab a spoon and scoop up some of the balsamic reduction.
Drizzle this delicious, syrupy, balsamic vinegar over top of your Chicken Bruschetta…. Ohh. Yeah.
Sprinkle with some extra basil, and serve ‘er up!
This was good guys, like really good, so make it soon! I served mine along with some roasted cauliflower and mashed red skin potatoes, but any side will do! The chicken is the star!
Inspired by Jenna Weber
For the bruschetta:
2 medium, vine ripened tomatoes
1/4 cup red onion, diced
1 small clove minced garlic
1/2 Tbsp. olive oil
1/2 Tbsp. balsamic vinegar
1 Tbsp. dried basil ( or 2 Tbsp. fresh)
1/4 tsp. salt
1/4 tsp. pepper
For the grilled chicken:
2 boneless, skinless chicken breasts
1 cup balsamic vinegar, divided
Begin by making the brushcetta, which can be done the night before. Dice up 1/4 cup of red onion and mince 1 small garlic clove. Add to a bowl with 1/2 Tbsp. olive oil, 1/2 Tbsp. balsamic vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.
Use a serrated knife to dice two tomatoes. Add the tomatoes to the onion/garlic/oil & vinegar mixture. Add 1 Tbsp. dried basil, and stir to combine. Set aside, allowing flavors to marry, or store in an air-tight container in the refrigerator overnight.
Add 2 chicken breasts to a large zip-top bag with 1/2 cup of balsamic vinegar. Allow chicken to marinate in the refrigerator for 15 minutes, and up to 1 hour.
After marinating, preheat your grill or grill pan (medium-high), and add the chicken once it is hot. Allow the chicken to cook for 8-10 minutes on each side, until cooked through.
While the chicken cooks, add the final 1/2 cup of balsamic vinegar to a small sauce pan over low heat. Allow balsamic to reduce for about 15 minutes, stirring occasionally. Once the reduction coats the back of your spatula/spoon, remove it from the heat.
When the chicken is cooked through, remove it to a plate and top with the brushcetta mixture. Drizzle the balsamic reduction over the top, and finish with a sprinkle of basil.