Sometimes I pin, bookmark, and star recipes like it is my second job, I sometimes wonder will I ever get to try them all. It always seems that when I get excited about one recipe, I end up finding 10 others that I want to try first. This was the case in this recipe, I starred it last summer and have been waiting patiently for grilling season to come back around. As is always the case, I should have made this sooner.
Apparently I am on a bit of a caprese kick lately, what can I say it is a salad that I crave all winter long. With fresh basil growing in my backyard and the arrival of Jersey tomatoes right around the corner, what’s not to love. I adore finding new ways to use it and bring it to the table. This particular recipe has you marinate the chicken in an Italian marinade, grill it up, and then top it with some fresh bruschetta. The bruschetta has the added bonus of some fresh mozzarella. It turned out to be an excellent meal that both Blair and I thoroughly enjoyed, can you believe he never had caprese until he met me? Boy has been missing out all these years. Believe me, I am helping him make up for lost time :).
Grilled Chicken Bruschetta
For the marinade:
1.25 lbs (8 thin sliced) chicken cutlets
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/2 teaspoon each basil and oregano
1/2 teaspoon salt
1/4 teaspoon pepper
For the bruschetta:
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced
What you’ll do:
For the chicken:
In a small bowl, whisk the first 7 ingredients. Set aside. Place the chicken in a resealable bag and add about 3/4 of the marinade. Reserve the remaining marinade for basting the chicken while it grills. Marinate the chicken for at least an hour and up to 6 hours.
For the bruschetta:
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.