Grilled Chicken Bruschetta

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Grilled Chicken Bruschetta with Mozzarella and Grilled Sourdough

Ingredients

For the Chicken

  • 1 ½ pounds boneless, skinless chicken breasts, pounded to even thickness
  • ¼ cup Italian dressing
  • 4 slices fresh mozzarella

For the Bruschetta Topping

  • 1½ cups cherry or Everglades tomatoes, halved (quartered if larger)
  • 2–3 cloves garlic, minced (or 1 head roasted garlic, mashed)
  • ¼ cup fresh basil, chiffonade(cut into thin ribbon-like strips)
  • 3 tbsp good olive oil
  • 1–2 tbsp balsamic vinegar
  • Salt and cracked black pepper, to taste
  • Optional: pinch of red pepper flakes, small dice of red onion or shallot

For the Bread

  • 4 slices sourdough bread
  • Olive oil, for brushing
  • 1 clove garlic, halved (for rubbing, optional)

To Finish

  • Balsamic glaze, for drizzling
  • Shaved or grated parmesan

Prep, Cook & Yield

  • Prep Time: 15 minutes
  • Marinate Time: 30–90 minutes
  • Cook Time: 12–15 minutes
  • Yield: 2 servings

Instructions

  1. Marinate the chicken. Place chicken breasts in the italian dressing marinade, and refrigerate for 1-2 hours. 
  2. Make the bruschetta topping. Combine the tomatoes, garlic, basil, olive oil, and balsamic vinegar in a bowl. Season with salt and pepper, toss, and let sit at room temperature for 10–15 minutes to let the flavors meld.
  3. Prep the grill. Preheat to medium-high heat and oil the grates with avocado oil.
  4. Grill the chicken. Remove chicken from the marinade and grill 5–6 minutes per side. In the last 1–2 minutes, lay a slice of mozzarella on each breast and close the lid to melt. Pull once internal temperature reaches 165°F. Let rest 5 minutes, then slice.
  5. Grill the sourdough. Brush both sides of each slice lightly with olive oil. Grill over direct heat for 1–2 minutes per side, until golden with light char marks. Rub one side with the cut garlic clove while still warm, if using.
  6. Assemble. Place grilled sourdough and chicken on a plate, then spoon the bruschetta topping generously over both.
  7. Finish. Drizzle with balsamic glaze and top with shaved parmesan.

Notes

  • Roasted garlic gives a sweeter, more mellow bite than raw minced garlic if you want the tomatoes to shine.
  • Everglades tomatoes are more intensely sweet and acidic than standard cherry tomatoes — ease back the balsamic slightly if using them.
  • If your sourdough slices are thick, grill them first and tent with foil to keep warm while the chicken finishes.
  • Fresh mozzarella melts faster than low-moisture mozzarella — keep the lid closed only long enough to soften, not fully melt into a puddle.

FAQ

What bread works if I don't have sourdough?
A crusty baguette or ciabatta both grill well and hold up to the toppings. Avoid softer sandwich breads, as they can get soggy under the tomato mixture.

What can I substitute for fresh basil?
Fresh basil is best for flavor and color, but in a pinch, 1 teaspoon of dried basil can be used, added directly to the tomato mixture.

More Saalf Life recipes:

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