Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts, 2
  • 1/2 Teaspoon sea salt
  • 1 Tablespoon each, olive oil and balsamic vinegar
  • 1 clove garlic, minced
  • 1 1/2 cups diced tomatoes
  • 1 Tablespoon minced red onion or shallot
  • 2 Teaspoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 2 Tablespoons basil, cut into thin slivers
  • Extra olive oil and reduced or aged balsamic for drizzling
  • Optional: 1 thin slice of prosciutto per person

Instruction

  • Place the chicken breasts into a glass or metal dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Mix to combine the marinade with the chicken and refrigerate for at least 1 hour or overnight.
  • When you’re ready to cook the chicken, preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF.
  • Grill for 10-12 minutes on the first side, turn the chicken when it easily comes loose from the grill, and grill an additional 8-10 or until it’s no longer pink in the center.
  • While the chicken is cooking make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot, and olive oil. Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside and let the flavors meld together while the chicken finishes.
  • Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side.