Follow these steps for perfect results
Chicken breasts
boneless/skinless
Italian dressing
reduced-fat
Olive oil
extra virgin
Tomatoes
ripe, seeded and diced
Fresh basil
chopped
Garlic
minced
Balsamic vinegar
Sea salt
Fresh pepper
Goat cheese
Marinate chicken breasts in Italian dressing for 2 to 3 hours.
Prepare fresh bruschetta by combining olive oil, diced tomatoes, chopped basil, minced garlic, balsamic vinegar, salt, and pepper in a medium glass bowl.
Mix bruschetta well, cover, and refrigerate for 1 to 2 hours.
Prepare grill for medium-high heat.
Remove goat cheese from the refrigerator and let it sit at room temperature to soften.
Grill the marinated chicken breasts over medium-high heat, turning halfway through, until cooked through.
Remove chicken from grill.
Spread each chicken breast with about 1 oz of goat cheese.
Top each breast with heaping scoops of fresh bruschetta.
Serve with fresh grilled asparagus and garlic bread.
Expert advice for the best results
Marinate chicken for at least 2 hours for best flavor.
Don't overcook the chicken; it should be cooked through but still juicy.
Grill the asparagus with a drizzle of olive oil, salt and pepper
Everything you need to know before you start
15 minutes
Bruschetta can be made ahead of time.
Arrange the grilled chicken breast on a plate with a side of grilled asparagus, topped with fresh bruschetta and a drizzle of balsamic glaze.
Serve with a side of grilled asparagus or a green salad.
Serve with garlic bread or crusty bread.
Pairs well with the tangy goat cheese and tomatoes.
Refreshing and complements the grilled flavors.
Discover the story behind this recipe
Combines Italian bruschetta with American grilling techniques.
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