Chicken Bruschetta

Chicken Bruschetta

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Makes: 4 servings

Cook: 18 minutes

  • 1 pound chicken breast cutlets

  • 1 cup Italian dressing, divided

  • 2 tablespoons plus 1 teaspoon

  • olive oil

  • 4 (1⁄2-inch-thick) slices Italian or French bread

  • 4 plum tomatoes, cut in half lengthwise

  • 1 teaspoon balsamic vinegar

  • 1⁄8 teaspoon salt

  • 1⁄8 teaspoon coarsely ground black pepper

  • 1 (8-ounce) package fresh mozzarella cheese, evenly cut into 4 slices

  • 1 (5-ounce) bag baby arugula




In a large zip-top plastic bag, combine chicken and 3⁄4 cup dressing; seal, and chill for 2 hours. Remove chicken from marinade, discarding marinade. Spray grill rack with nonstick grilling spray. Preheat grill to high heat (400° to 450°).

Brush 2 tablespoons olive oil evenly over both sides of bread slices. Grill bread, covered with grill lid, over high heat for 1 to 11⁄2 minutes on each side, or until toasted.

Reduce grill temperature to medium-high heat (350° to 400°). Drizzle cut sides of tomatoes with balsamic vinegar and remaining 1 teaspoon olive oil. Sprinkle with salt and pepper. Grill tomatoes, covered with grill lid, for 3 minutes on each side, or until soft.

Grill chicken, covered with grill lid, for 3 minutes. Turn chicken over, and top with mozzarella cheese. Grill, covered with grill lid, for 2 to 3 minutes, or until chicken is done and cheese melts.

In a large bowl, toss arugula with remaining 1⁄4 cup Italian dressing. Arrange arugula and chicken on toasted bread. Serve immediately with tomatoes.

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