Ingredients:

  • 4 boneless, skinless chicken breasts (680g)
  • 1/4 cup olive oil (60ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (1g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 cups cherry tomatoes, halved (300g)
  • 1/4 cup fresh basil, chopped (15g)
  • 1 tablespoon balsamic vinegar (15ml)
  • Salt and pepper to taste
  • 1 baguette or crusty Italian bread, sliced into 12 pieces
  • Balsamic glaze for drizzling (optional)

Instructions:

  1. In a bowl, combine olive oil, minced garlic, oregano, salt, and pepper. Add chicken breasts, ensuring they are well-coated. Cover and let marinate for 30 minutes.
  2. In another bowl, mix halved cherry tomatoes, chopped basil, balsamic vinegar, salt, and pepper. Set aside to allow flavors to meld.
  3. Preheat the grill to medium-high heat. Remove chicken from marinade and place on the grill. Grill for approximately 5-6 minutes per side or until the internal temperature reaches 165°F (75°C).
  4. While chicken is grilling, toast the bread slices on the grill for 1-2 minutes per side until golden brown.
  5. Slice grilled chicken and place on each toasted bread piece. Top generously with bruschetta mixture. Optional: Drizzle with balsamic glaze for added flavor.