Ingredients
Scale
3–4 boneless, skinless chicken breast halves
1 pint cherry tomatoes
6 garlic cloves minced
1 cup basil cut chiffonade
1/4 cup olive oil
1 tsp sea salt
Additional olive oil and salt for chicken
Balsamic vinegar
Instructions
- Slice the cherry tomatoes and place in a mesh strainer to drain excess juice.
- In a small bowl combine tomatoes, garlic, basil, 1/4 cup olive oil, 1 tsp sea salt and set aside.
- Place one chicken breast half on a cutting board, flat side down.
- Place the palm of your hand on top of the breast to secure.
- Using a very sharp knife, slowly cut through the breast horizontally starting with the thicker side.
- Repeat with the remaining breast halves.
- Drizzle the chicken with a little olive oil and season with sea salt.
- Preheat the grill to medium-high.
- Grill the chicken for 2-3 minutes per side or until cooked through.
- Place the chicken breasts on a platter and top with the bruschetta mixture.
- Drizzle with balsamic vinegar.
- Serves 4-6.
- Prep Time: 14 min
- Cook Time: 6 min