Grilled Bruschetta Chicken Food

BRUSCHETTA GRILLED CHICKEN RECIPE BY TASTY

Steps:

• Season chicken with Italian seasoning, garlic powder, salt, and black pepper; set aside.
• Heat a skillet or grill pan over medium high heat, add oil and sear chicken breasts until browned on both sides and cooked through. Remove from the skillet, and allow it to rest.
• In a medium bowl, add tomatoes, red onion, garlic, basil, salt, pepper and olive oil; mix well. Top each chicken breast with generous spoonfuls of bruschetta, add feta or parmesan and a drizzle of balsamic glaze.
• Enjoy!

MARINATED CHICKEN BRUSCHETTA

Steps:

• 1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
• 2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
• 3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.
• For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.
• Cost per recipe*: $10.49.
• Cost per serving*: $1.75.
• *Based on average retail prices at national supermarkets.

GRILLED BRUSCHETTA CHICKEN

Steps:

• Heat grill to medium heat.
• Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
• Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
• Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF).

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

GRILLED BRUSCHETTA CHICKEN

Steps:

• Place large sheet of foil over half of grill grate. Pour 2 T of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade and discard marinade bag.
• Grill chicken on uncovered side for 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T of dressing.
• Turn chicken over and place cooked side up on foil on grill. Top evenly with the tomato mixture. Close lid. Grill an additional 8 minutes until chicken is done.

BALSAMIC GRILLED CHICKEN THIGHS WITH BRUSCHETTA

Steps:

• Preheat grill to 375-400 degrees F.
• To a small bowl add balsamic vinegar, olive oil, garlic clove, dijon mustard and salt to taste. Whisk all the ingredients together. Set aside.
• Pat Just BARE Bone-in Chicken Thighs dry, using a paper towel. Lightly season with salt and pepper.
• Spray grill grates with cooking spray or rub down with an canola oil soaked rag. Place chicken thighs skin side down on the grill. Cook for 5-6 minutes.
• Flip the chicken thighs (they should easily release from the grill, if not wait another minute to flip). Cook the other side for another 4-5 minutes.
• Brush the skin side of the chicken thighs with the balsamic glaze. (only using about half of the mixture) Close the lid and allow the glaze to soak into the chicken. Cook for 1-2 minutes.
• Remove the chicken from grill when the internal temperature is 165 degrees F.
• Set the chicken rest to allow juices to settle. About 2-3 minutes.
• In the meantime, make the tomato bruschetta by adding diced cherry tomatoes, fresh basil, garlic cloves, olive oil and salt to taste to a small bowl. Gently mix all the ingredients together.
• Serve the balsamic grilled chicken thighs with 1/3 cup of the fresh bruschetta mixture.

GRILLED BRUSCHETTA CHICKEN

Steps:

• Step 1.
• Place a large sheet of heavy-duty oil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resalable plastic bag.
• Step 2.
• Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing.
• Step 3.
• Refrigerate 10 minutes (you can also marinate it for a day). Remove chicken from bag; discard bag and dressing.
• Step 4.
• Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid.
• Step 5.
• Grill 8 minutes or until chicken is done.