Grilled Bruschetta Chicken

  • Author: Emily Weeks, RDN, LD


  • ½ cup balsamic vinegar
  • 1 tbsp brown sugar
  • 1 ½ lb chicken breasts, boneless skinless
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 tsp extra virgin olive oil
  • 8 small tomatoes
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup packed fresh basil, julienned


  1. Place a small saucepan on medium-high heat; add balsamic vinegar and brown sugar; stir until sugar is dissolved. Cook until reduced by half, or until thick enough to coat the back of a spoon, 10-15 minutes. Once done, remove from heat.
  2. Holding a knife parallel to the cutting board, cut the chicken breasts in half horizontally, forming thin fillets.
  3. Mix the oregano, garlic powder, onion powder, salt, and black pepper together in a small bowl. Rub chicken fillets with the spice mixture on both sides.
  4. Heat a grill pan or skillet over medium-high heat. When hot, coat grill pan with olive oil.
  5. Place the chicken fillets in the grill pan; cook until they are golden brown and cooked through, 5-6 minutes per side. Once done, remove from heat.
  6. Preheat oven to broil and position rack under the broiler. Line a baking sheet with foil for easy clean-up (optional).
  7. Combine the tomatoes, shallots, garlic, and julienned basil in a bowl. Add the oil, salt, and pepper and stir to combine. Set aside.
  8. Place cooked chicken on a baking sheet pan. Top with sliced mozzarella. Place in the oven and cook for 2-3 minutes, until the cheese begins to melt.
  9. To serve, divide the chicken between plates, top with tomato mixture, and a drizzle of balsamic glaze.