Grilled Chicken Bruschetta with Tomato Tapenade
In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half.
Ingredients
- CHICKEN
- 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts*
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Coarse salt and freshly ground pepper to taste
- 4 oblong slices whole-grain country bread (from a round loaf or wide baguette)
- TAPENADE
- 3 ripe plum tomatoes, diced (1/4 inch)
- 1/2 cup cooked garbanzo beans
- 10 pitted Kalamata olives, coarsely chopped
- 1/3 cup thinly sliced fresh basil leaves
- 1/4 cup finely chopped green onion
- 2 tablespoons capers, drained
- 1 large clove garlic, finely chopped
- 1 lime, juiced
Instructions
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Heat grill to medium-high heat. Slice chicken in half horizontally with a sharp knife. Lightly brush chicken with 1 tablespoon oil; season with oregano, pepper flakes, salt, and pepper. Brush the bread slices with remaining 1 tablespoon oil.
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Place chicken on grill; cook about 4 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Place bread slices, oiled side down, on grill for about 3 minutes or until lightly toasted.
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For tapenade, mix tomatoes, garbanzo beans, olives, basil, green onion, capers, and garlic in medium bowl. Toss with juice from lime.
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To serve, place grilled chicken on toasted bread; top each toast with a generous spoonful of tapenade.