Grilled Chicken Bruschetta Skinnytaste Recipes

BRUSCHETTA WITH TOMATO AND BASIL

Bruschetta with Tomato and Basil image

Bruschetta with Tomato and Basil, one of my favorite way to use up my summer tomatoes is with this simple appetizer or side dish.

Provided by Gina

Time 25m

Number Of Ingredients 11

Ingredients

6-7 ripe plum or beefsteak tomatoes (diced)
2 cloves garlic (minced)
1/4 small red onion (chopped)
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
olive oil spray
6-8 fresh basil leaves (chopped)
kosher salt
freshly ground black pepper to taste
16 oz baguette or French bread
1-2 garlic cloves (peeled)

Steps:

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.
Set aside.
Slice bread into 1/2 inch thick slices.
Place on a tray and spray lightly with olive oil.
Toast bread under broiler, until golden, watching closely not to let it burn.
When bread is toasted, rub each piece with whole garlic clove.
Place bread on a platter and top with tomato mixture.
Serve immediately or the bread will become soggy.

Nutrition Facts : ServingSize 1 slice bread with tomatoes, Calories 49.6 kcal, Carbohydrate 9.1 g, Protein 1.1 g, Fat 0.6 g, Sodium 2 mg, Fiber 0.5 g, Sugar 0.2 g

GRILLED CHICKEN BRUSCHETTA (SKINNYTASTE)

GRILLED CHICKEN BRUSCHETTA (SKINNYTASTE) image

Categories Poultry

Number Of Ingredients 9

Ingredients

3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced
1.25 lbs (8 thin sliced) chicken cutlets

Steps:

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve. Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

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