Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz each), pounded to even 1-inch thickness
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 1 Tbsp Freshly squeezed Lemon Juice
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt (for chicken)
  • 1/2 tsp Black Pepper (for chicken)
  • 4 large Vine-Ripened Tomatoes (e.g., Roma or Heirloom), diced small
  • 1/2 cup, packed Fresh Basil Leaves, chiffonade
  • 2 cloves Garlic, minced very finely
  • 3 Tbsp Extra Virgin Olive Oil (for topping)
  • 1 Tbsp Balsamic Vinegar
  • Kosher Salt & Fresh Pepper (To taste, for topping)
  • 1 medium loaf Crusty Baguette or Ciabatta, sliced diagonally
  • 1 Fresh Garlic Clove, halved (for rubbing the toast)
  • 4 oz Fresh Mozzarella (Optional), diced
  • 2 Tbsp Balsamic Glaze

Instructions:

  1. Marinate the Chicken: Pat chicken breasts dry. Combine 2 Tbsp olive oil, lemon juice, oregano, 1 tsp salt, and pepper in a bowl. Add chicken, ensuring full coverage. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Prepare the Bruschetta Topping: In a medium bowl, combine the diced tomatoes, minced garlic, 3 Tbsp olive oil, balsamic vinegar, salt, and pepper. Gently fold in the chiffonade of fresh basil.
  3. Allow Flavours to Mingle (The Maceration): Cover the topping bowl and chill for at least 30 minutes. Before using, strain the mixture through a sieve for 5 minutes to prevent the bread from becoming soggy.
  4. Preheat the Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat (around 400°F / 200°C). Lightly oil the grates.
  5. Grill the Chicken: Remove chicken from the marinade and place it on the hot grill. Cook for 5–7 minutes per side. The chicken is done when it registers 165°F (74°C) using a meat thermometer.
  6. Rest the Chicken: Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes.
  7. Toast the Bread: While the chicken rests, lightly brush the baguette slices with olive oil. Grill or toast the slices until golden and crisp, about 1–2 minutes per side. Immediately rub the warm, toasted slices with the halved fresh garlic clove.
  8. Slice the Chicken: Slice the rested chicken breasts against the grain into 1/2-inch thick strips. Season lightly with a final pinch of salt and pepper.
  9. Build the Bruschetta: Place the toasted, garlic-rubbed bread slices on a serving platter.
  10. Load and Serve: Top each slice generously with 1–2 slices of grilled chicken. Spoon the drained bruschetta topping over the chicken. Scatter diced mozzarella (if using) and finish with a delicate drizzle of balsamic glaze just before serving.