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Recipe: Chicken Bruschetta

From the Chef Mark Valentine and the Open Table kitchen, here’s a way to turn traditional bruschetta (an Italian antipasto of grilled bread rubbed with garlic and piled with toppings) into a flavorful, low-carb meal!  A great choice at the end of summer, when fresh local tomatoes are at their peak!

Chicken Bruschetta

  • 2 6-8 oz chicken breast or thighs
  • 1 tablespoon of oil
  • Salt and pepper to taste
  • 1 large tomato or 1 cup of cherry tomatoes chopped
  • 1 tablespoons of fresh chopped basil
  • ¼ cup of fresh mozzarella or feta cheese
  • 2 tablespoons of extra virgin olive oil
  • 12 teaspoons of balsamic or red wine vinegar
  • Pinch of salt
  1. Mix in a bowl: chopped tomatoes, basil, cheese, olive oil, vinegar, and salt. Let marinate at least 1 hour before serving.
  2. Season chicken breast with oil and salt and pepper
  3. Grill or bake chicken till done (170 degrees with internal thermometer)
  4. Place chicken on plate and spoon tomato mixture on top of chicken
  5. Enjoy!

Note: For added flavor, grill corn on the cob, slice corn off of the cob into a bowl. Add to tomato mixture.