Ingredients:

  • 4 medium Chicken Breasts (skinless, boneless), trimmed and pounded slightly
  • 2 tablespoons Extra Virgin Olive Oil (for marinating)
  • 1 teaspoon Dried Italian Herbs (oregano, thyme, rosemary)
  • 1/2 teaspoon Garlic Powder
  • Kosher Salt & Freshly Cracked Black Pepper, To taste
  • 3 cups Ripe Roma Tomatoes or Cherry Tomatoes, diced
  • 1/2 cup Fresh Basil Leaves, packed, finely chopped (chiffonade)
  • 2 medium Garlic Cloves, finely minced or grated
  • 2 tablespoons Red Onion, finely diced
  • 1 tablespoon Extra Virgin Olive Oil (for topping)
  • 1 teaspoon Balsamic Glaze (or 2 tsp good quality Balsamic Vinegar)
  • 1 loaf Ciabatta or Rustic Baguette, sliced diagonally into 1-inch thick pieces
  • 2 tablespoons Olive Oil (for brushing the bread)
  • 1/2 cup Fresh Mozzarella Pearls (Bocconcini, optional)
  • 1 cup Fresh Rocket/Arugula (optional garnish)

Instructions:

  1. Prepare the Bruschetta Topping: Dice the tomatoes and red onion finely. Place them in a non-reactive bowl.
  2. Infuse the Topping: Mince the garlic and finely chop the basil. Add to the tomatoes along with 1 tbsp olive oil, balsamic glaze or vinegar, salt, and pepper. If using bocconcini, add them now. Gently toss everything together.
  3. Chill: Cover the mixture and refrigerate for at least 10–20 minutes to allow the flavors to marry.
  4. Marinate the Chicken: Pound each chicken breast lightly to achieve a uniform thickness (about 3/4 inch). Rub the chicken with the remaining 2 tbsp olive oil, Italian herbs, garlic powder, salt, and pepper.
  5. Preheat Grill: Preheat the grill or grill pan to medium-high heat (around 400°F/200°C). Lightly oil the grates or pan to prevent sticking.
  6. Grill Chicken: Place the seasoned chicken breasts on the grill. Cook for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).
  7. Rest the Chicken: Remove the chicken from the heat and place on a cutting board. Crucially, allow the chicken to rest for 5–10 minutes, tented loosely with foil.
  8. Toast Bread: While the chicken rests, brush the sliced ciabatta/baguette pieces with olive oil. Grill or toast the bread for 1–2 minutes per side until golden brown and crisp.
  9. Assemble: Slice the rested chicken breasts across the grain into 1/2-inch thick strips. Lay the toasted bread slices on a serving platter. Layer with a small amount of rocket/arugula (if using), followed by 2–3 slices of warm, grilled chicken.
  10. Top and Serve: Spoon a generous helping of the chilled bruschetta mixture over the chicken. Garnish with an optional drizzle of additional balsamic glaze or a sprinkle of fresh basil.