The latest recipe swap featured grilled dishes. I was thrilled when I received this recipe. I’d bookmarked it when Nicole first blogged it last summer so this was the push I needed to finally try it out. Nicole’s a big fan of quick, healthy meals so I knew this wouldn’t disappoint.
With fresh flavors and such a small prep time, this really is a perfect dish for the summer grilling season. When I start getting tomatoes in my garden, I’ll definitely be making this again!
Grilled Chicken Bruschetta
1/4 c. red onion, chopped
1 T. extra-virgin olive oil
1 T. balsamic vinegar
Salt and pepper, to taste
2 large vine ripe tomatoes, chopped
2 cloves garlic, minced
2 T. fresh basil leaves, chopped
4 oz. mozzarella, diced
4 (4-oz.) boneless, skinless chicken breasts
In a medium bowl, combine the onion, olive oil, balsamic vinegar, salt and pepper. Add the tomatoes, garlic, and basil to the onion mixture. Set aside Toss in the cheese when ready to serve.
Place chicken breasts between two pieces of plastic wrap and pound to about 1/2-inch thick. Season with salt and pepper and grill on your indoor or outdoor grill. Top chicken with bruschetta and serve immediately.
Linked up with Eat at Home’s Ingredient Spotlight: Tomatoes.