Grilled Bruschetta Chicken with Charred Ciabatta

By Sprig Originals ✓ · cooked up in Sprig

Thin chicken cutlets marinated in garlic, balsamic and oregano, grilled fast over live fire until smoky and juicy, melted with fresh mozzarella and piled with cold tomato-basil bruschetta. The ciabatta gets charred right on the grates so every bite has crunch. A whole Italian dinner off one grill in about fifteen minutes.

Ingredients

• 2 large boneless skinless chicken breasts
• 5 tbsp olive oil, divided
• 3 tbsp balsamic vinegar, divided
• 4 cloves garlic, minced, divided
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper

• 1 1/2 cups cherry tomatoes, quartered
• 1/2 cup fresh basil leaves, torn
• 6 oz fresh mozzarella, sliced
• 1 loaf ciabatta, cut into thick slices

Instructions

1. Lay each chicken breast flat and slice it horizontally into two thin cutlets (4 total). In a bowl or zip-top bag, whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, half the minced garlic, the oregano, 3/4 teaspoon salt and the black pepper. Add the cutlets, turn to coat, and marinate 15 minutes at room temperature (or up to 4 hours in the fridge).
2. While the chicken marinates, stir the cherry tomatoes, remaining garlic, remaining 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1/2 teaspoon salt together in a bowl. Set aside at room temperature so the juices draw out; stir in the torn basil just before serving.
3. Heat a gas grill or charcoal grill to medium-high, about 425-450°F (220-230°C), with the lid down for 10 minutes. Scrape the grates clean, then wipe them with an oiled paper towel held in tongs.
4. Lift the cutlets from the marinade, letting the excess drip off, and lay them on the hot grates. Grill uncovered 4 to 5 minutes until well marked, flip, and grill 3 to 4 minutes more, until the thickest part reads 165°F (74°C). In the last minute, lay the mozzarella slices over the chicken and close the lid so the cheese softens and melts.
5. Move the chicken to a platter and tent loosely with foil. Brush the ciabatta slices with the last 1 tablespoon olive oil and grill 1 to 2 minutes per side, until charred and crisp at the edges.
6. Spoon the tomato-basil bruschetta over the chicken, letting the juices run down, and drizzle any bowl juices over the grilled ciabatta. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem