The tangy flavor of balsamic vinegar marries with the sweetness of fresh tomatoes and saltiness of mozzarella cheese in this amazing real food chicken bruschetta recipe.

This dish is inspired by an equally delicious bruschetta chicken recipe that my mother-in-law made for us shortly after the birth of my second son. I typically don’t like tomatoes, but on this dish they taste SO good! Plus, if you have an abundance of tomatoes overflowing from your garden, this is just another way to use some of them up!

Since the recipe for my mother-in-law’s bruschetta chicken had a few unreal ingredients {including purchased salad dressing}, I decided to reverse engineer it a bit so that it was fully homemade and consisted of all real food ingredients without losing any of the amazing flavor.

To give you a little background, bruschetta is an Italian antipasto (which means appetizer) made with bread that is drizzled with olive oil, topped with various spices and sometimes tomatoes and cheese, then toasted. Instead of bread, this recipe uses chicken as the platform for the toppings, turning it into an easy, delicious main dish.

This dish is pretty quick to whip up and I’ll often make it on those nights when I’m feeling extra worn out. But it’s also fancy and yummy enough to serve to guests. The chicken can be cooked in a pan on the stove top, baked in the oven, or even grilled outside–all three options have an absolutely delicious and easy end result.

This recipe goes well served with a side of fresh steamed veggies or a simple side salad and warm rolls, buttered rice, or a couscous salad. It also goes well served with raw veggies and hummus.

You can make this recipe ahead of time {leaving the chicken raw}, store it in a baking dish, and pop it in a 350º oven for about 40 minutes to an hour {or until cooked through} before dinner is served. It also freezes well, just be sure to thaw it before baking it. Lastly, it makes a great dish to prepare when cooking for other families in need.

Grilled Chicken Bruschetta

DF, GF, NF, SF

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Ingredients

  

• 1/4 c. ghee
• 1/4 c. balsamic vinegar
• 2 tsp. powdered coconut sugar or white sugar {THM & SF Variation: 1/4 to 1/2 tsp. stevia powder}
• 2 cloves garlic, minced
• 1 tsp. Real Salt
• 1/2 tsp. ground black pepper
• 6 boneless, skinless chicken breasts
• 3 roma tomatoes (or 1 lg. tomato), finely diced
• 1/4 c. fresh basil, chopped
• 1/2 c. mozzarella cheese, shredded

Instructions

 

• In a small bowl, whisk together the ghee, vinegar, sugar, garlic, salt, and pepper. Butterfly the chicken (or cut in half) and place in a shallow dish. Pour about half of the vinegar marinade over it; cover and set aside the other half. Cover the dish with the chicken and allow to marinate in the refrigerator for about 4 hours.
• Preheat a skillet or the grill. Grease with butter. Grill the chicken just until cooked through.
• Place the cooked breasts on a greased baking sheet. Spoon the vinegar mixture evenly over each breast and top evenly with the diced tomatoes and chopped basil.
• Sprinkle with mozzarella.
• Put the pan in a 350° Fahrenheit oven and let bake just until the cheese has melted, about 10 minutes.
• Allow to rest for 6 to 10 minutes before serving.

Notes

Adapted from S