Bruschetta Grilled Chicken

For the chicken:

  • 2lbs boneless, skinless chicken breasts
  • 2 tbsp Little Eataly seasoning
  • -3/4C Olive Oil
  • -¼ C Red Wine Vinegar
  • -2Tbsp Little Eataly
  • -1Tsp Lemon Juice

For the Bruschetta topping:

  • 1tbsp olive oil
  • 1tbsp balsamic vinegar
  • 1 small container of grape or cherry tomatoes, chopped
  • 1 shallot, thinly sliced
  • 1/4c basil leaves, chopped
  • Pinch of salt and pepper
  • 1-2 cups shredded Mozarella
Bruschetta Grilled Chicken

Instructions

Step 1:

Marinate 2lbs boneless, skinless chicken breasts in 2 TBSP Little Eataly marinade for at least 1 hour, up to 12.

Step 2:

Grill your chicken to an internal temperature of 165 degrees.

Step 3:

When the chicken is done, add the mozzarella on top to melt. You can do this while it’s still on the grill, or bring it inside and broil for 2 minutes until the cheese is melted and bubbly.

Step 4:

Top with Bruschetta mixture, serve over mashed potatoes or with grilled veggies.