Bruschetta Grilled Chicken

Name: Bucatini Amatriciana
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 (28 ounce) can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 2 tablespoons olive oil; 6 ounces guanciale; 1 tablespoon red pepper flakes; 1 (16 ounce) package bucatini pasta; Pecorino cheese

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Serves:

4 people

Prep Time:

20 minutes

Cook Time:

15 minutes

Chicken that has been marinated, then grilled is finished with a fresh bruschetta topping of our San Marzano Style Diced Tomatoes with Sea Salt, garlic, red onion, balsamic vinegar, olive oil and fresh basil.

Ingredients

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Chicken
1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
Sea salt and ground black pepper to taste
4 boneless skinless chicken breasts, pounded to 1/2 inch thick or 4 chicken cutlets
Bruschetta Topping
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 tablespoons white balsamic vinegar, regular balsamic will work as well
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
2 tablespoons chopped fresh basil

Instructions

Prepare marinade by ombining oil, balsamic vinegar, garlic, salt and black pepper in a plastic bag. Add chicken to bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.
Prepare the bruschetta by combining the tomatoes, garlic, onion, vinegar, oil, salt, black pepper and basil in a small bowl; stir to combine.
Remove chicken from marinade and place on grill or under the broiler. Turning once and brushing with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.
Remove chicken from grill and top each piece of chicken with about ¼ cup of bruschetta. Serve immediately.

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Bruschetta Grilled Chicken

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