Chicken Bruschetta

Blushing Baker Chicken Bruschetta

This is one of my go to summer dinners,  You can grill the chicken outside so the kitchen doesn’t heat up and if you serve it with a salad, you never have to turn on the stove.  I usually start making it in the spring when the weather starts getting nice and I long for summer.  It’s so simple but it’s really satisfying.

Chicken Bruschetta


Chicken Breasts

2 Vine Ripened Tomatoes ( or 1 Pint Cherry Tomatoes)

1 Clove Garlic, minced

8-10 Fresh Basil Leaves, julienned

1 Tablespoon Balsamic Vinegar ( I like the white balsamic)

1 Tablespoon Olive Oil

4 oz Fresh Mozzarella (or more)


1/4 Cup Finely Chopped Red Onion

1 Tablespoon Balsamic Graze (reduced balsamic vinegar – it’s ok to leave this out if you don’t have it but I suggest getting some!  It’s so delicious and Trader Joe’s has a great version for pretty cheap)


Chop tomatoes (and red onions if you’re using them) and put into a large bowl.  Add the garlic, basil leaves, balsamic, olive oil, salt and pepper and mix together.

Set aside while you grill your chicken.  You can grill your chicken outside on a gas or charcoal grill or you can use a grill pan inside.

Season chicken with salt and pepper and grill over medium-high heat, about 5 minutes a side.

Once your chicken in cooked, dice up the fresh mozzarella and toss together with the tomato-balsamic mixture.  Place chicken on your plate and pile the bruschetta on top.  Serve with a salad on hot days or roasted veggies for a yummy meal!

Blushing Baker Chicken Bruschetta

Adapted From Skinny Taste