Grilled Chicken Bruschetta
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm)|
|Boneless, skinless chicken breast halves||4|
|Balsamic vinegar||1 1⁄2 Tablespoon|
|Ripe tomatoes||1 Pound|
|Chopped sweet white onion||1⁄3 Cup (5.33 tbs)|
|Chopped basil||1⁄3 Cup (5.33 tbs)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Crusty italian bread slice||8|
1. Prepare a medium-hot charcoal fire or preheat a gas grill. In a small bowl, combine olive oil and garlic. Let stand 15 minutes. Use your hand to flatten chicken to an even thickness. Coat with about 1 tablespoon of garlic oil and let stand 10 minutes.
2. In a mixing bowl, combine remaining garlic oil with vinegar, tomatoes, onion, chopped basil, salt, and pepper. Let tomato salad stand at least 10 minutes at room temperature.
3. Meanwhile, grill chicken, turning once, until browned outside and white in center, 12 to 15 minutes. About 2 minutes before chicken is done, lightly grill both sides of bread at edge of grill.
4. To serve, spoon a small portion of tomato salad on each grilled toast. Cut chicken crosswise into 1/2-inch-thick slices and arrange over tomatoes. Spoon remaining tomato salad on top and garnish with basil leaves.