Grilled Tomato-Basil Chicken Bruschetta

This grilled chicken bruschetta makes an easy summer dinner, BBQ, or potluck dish. Your prep work is a snap! Quickly marinate boneless chicken pieces with a lemon-garlic mixture, grill them, and top them off with slices of melty mozzarella and a fresh tomato bruschetta sauce.

My simple summertime recipe for chicken bruschetta is anything but a snooze! This recipe maps out an easy way to elevate basic grilled chicken breasts. A lemon-herb chicken marinade infuses the chicken with tangy flavor in minutes. Grill and serve the chicken topped with slices of gooey mozzarella, and a bruschetta sauce made with fresh cherry tomatoes and basil.

• 8 ounces (225 g) cherry or grape tomatoes, sliced in half
• 2 teaspoons red or white wine vinegar, or fresh lemon juice
• 1 teaspoon finely chopped shallot
• 1 teaspoon thinly sliced garlic, about 1 clove
• 2 tablespoons (30 ml) extra virgin olive oil
• ½ teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• ½ cup loosely packed fresh basil leaves, sliced into ribbons

• 4 boneless skinless chicken breasts, or 6 boneless chicken thighs
• ¼ cup (60 ml) fresh lemon juice
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 tablespoons chopped fresh herbs, such as parsley, thyme, rosemary, oregano or tarragon, or 2 teaspoons dried herb of your choice
• 1 teaspoon grated or finely chopped fresh garlic, or ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper, or to taste
• 4 ounces (113 g) fresh mozzarella, sliced thin