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Bruschetta Chicken

This bruschetta chicken recipe is perfect for springtime entertaining. Grilled chicken is topped with a fresh tomato-basil salad for a main dish that’s both beautiful and delicious.

How to Make It

  1. On a clean work surface, halve each chicken breast horizontally (parallel to work surface) to make 8 (4-ounce) cutlets. For marinade, combine olive oil and dressing mix in a gallon-size resealable plastic bag. Add chicken; seal bag and turn to coat completely. Chill at least 1 hour or up to 8 hours.

  2. Meanwhile, for tomato salad, combine tomatoes, shallot, lemon juice, vinegar, basil, garlic, capers, salt, and pepper in a large bowl. Let stand at room temperature up to 1 hour before serving.

  3. Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove chicken from marinade; discard marinade. 

  4. Oil grill grates. Arrange chicken on grill. Cook, covered, turning halfway through, until an instant-read thermometer inserted into thickest parts of chicken registers 165 degrees F (74 degrees C), 8 to 10 minutes. Serve chicken topped with tomato salad. Serve with Parmesan and lemon wedges.

Ingredients

  • 4 (8 ounce) skinless, boneless chicken breasts

  • 1/4 cup olive oil

  • 2 tablespoons dry ranch or Italian salad dressing mix

  • 1 1/2 pounds cherry tomatoes, halved

  • 2 tablespoons finely chopped shallot

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons red wine vinegar

  • 2 tablespoons thinly sliced fresh basil

  • 2 cloves garlic, minced

  • 2 teaspoons capers, undrained

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Parmesan cheese, for serving

  • lemon wedges, for serving

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