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Grilled Chicken Bruschetta

Yields1 Serving

Tantillo Recipes

For Bruschetta
 2 cups Grape tomatoes, halved
 3 garlic cloves, sliced
 0.25 cup chopped parsley
 0.50 loaf of Semolina bread, cubed and toasted
 0.25 cup basil, chopped
 0.50 cup red onion, chopped
 Tantillo Balsamic Vinegar
 Tantillo Extra Virgin Olive Oil
 1.50 tbsp Tantillo Lemon Juice
 Tantillo Balsamic Bliss
For chicken
 3 chicken breast
 Salt and pepper
 Canola oil

Put tomatoes in bowl and lightly salt. Add garlic, parsley, bread, basil and onion to bowl.


Drizzle Tantillo Balsamic Vinegar and Tantillo Extra Virgin Olive Oil. (About a 1:2 ratio- you can mix the Tantillo Vinegar and Tantillo Extra Virgin Olive Oil in a separate bowl to taste, then add to tomatoes)


Add Tantillo Lemon Juice. Sprinkle with salt and pepper to taste, and a touch of red pepper flakes if desired. Mix everything together and refrigerate for about 10 minutes.


While bruschetta is resting in the refrigerator, cook the chicken.


Lightly dredge the chicken in flour with salt and pepper.


Coat pan with canola oil and heat over medium-high heat.


Add chicken. Cook on both sides, about 5-6 minutes, until lightly browned, cooked through and tender.


Plate chicken and scoop bruschetta mixture on top. Lightly drizzle Tantillo Balsamic Bliss. Buon Appetito!