In Tuscany, bruschetta are really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half.
Grilled Chicken Bruschetta with Tomato Tapenade
2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts, look for a package with two large breast fillets
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Coarse salt and freshly ground pepper to taste
4 oblong slices whole-grain country bread (from a round loaf or wide baguette)
3 ripe plum tomatoes, diced (1/4 inch)
1/2 cup cooked garbanzo beans
10 pitted Kalamata olives, coarsely chopped
1/3 cup thinly sliced fresh basil leaves
1/4 cup finely chopped green onion
2 tablespoons capers, drained
1 clove large garlic, finely chopped
1 lime, juiced
Heat grill to medium-high heat. Slice chicken in half horizontally with a sharp knife. Lightly brush chicken with 1 tablespoon oil; season with oregano, pepper flakes, salt and pepper. Brush the bread slices with remaining 1 tablespoon oil.
Place chicken on grill; cook about 4 minutes, turning once, until no longer pink in center. Place bread slices, oiled side down, on grill for about 3 minutes or until lightly toasted.
For tapenade, mix tomatoes, garbanzo beans, olives, basil, green onion, capers, and garlic in medium bowl. Toss with juice from lime.
To serve, place grilled chicken on toasted bread; top each toast with a generous spoonful of tapenade.
*Recipe and image courtesy of JUST BARE Chicken.*