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Friday, July 7, 2017

Chicken Bruschetta

Summer presents a challenge for deciding what to eat. So many well-loved dishes do not seem appropriate for summertime fare. Chicken Bruschetta makes a great one dish summertime meal that is worthy of serving dinner party guests.

Marinated and grilled chicken (cut in half horizontally to allow for quick and even cooking) topped with a healthy portion of veggies is super easy to prepare (although there is quite a bit of chopping involved).



  • 4 skinned, boned chicken breast halves, cut in half horizontally
  • marinade for chicken (such as Garlic, Herb & Wine from McCormick® Grill Mates®  
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 3 cups sliced cremini mushrooms (half pound)
  • 2 cups diced zucchini (two small)
  • 3 cups seeded and diced Roma tomatoes (about 4 large)
  • 1/2 cup chopped fresh basil
  • 1/4 cup diced red onion
  • 2 tablespoons balsamic vinegar
  • Parmesan cheese, shaved or grated


  1. Marinate chicken per package directions.
  2. Grill chicken until done. Keep chicken warm.
  3. Heat olive oil in a large nonstick skillet over medium-high heat.
  4. Add minced garlic until fragrant and slightly browned.
  5. Add mushrooms and zucchini; cook until mushrooms soften (about 4-5 minutes), stirring occasionally.
  6. Add tomato, onion, basil and vinegar. Sauté 3 minutes.
  7. Serve vegetables over chicken; sprinkle with cheese.
Chicken Bruschetta was adapted from a 2004 recipe in Cooking Light magazine.

1 comment:

Pam said...

Love this! It looks delicious!