Bruschetta Grill Chicken


Prep Time 25 MIN

Cook Time 25 MIN

Serves 4


  • 1/4 cup (50 mL) Hunt's® Tomato Paste
  • 1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Garlic & Olive Oil, drained
  • 4 x 5 oz (150 g) boneless skinless chicken breast
  • ½ cup (125 mL) balsamic vinaigrette dressing, divided
  • ¼ cup (50 mL) sliced green onions
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 tbsp (15 mL) minced garlic
  • 4 thick slices Italian bread

It’s bruschetta like you’ve never had it before with tomatœs, basil, garlic, and chicken for a tasty new twist!


  1. Stir together 1/4 cup (50 mL) dressing and 2 tablespoons (30 mL) Hunt's® Tomato Paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
  2. Meanwhile, stir together drained Hunt's® Plain Diced Tomatœs, remaining 1/4 cup (50ml) dressing, remaining 2 tablespoons (30 mL) Hunt's® Tomato Paste, onions, basil and garlic. Refrigerate until ready to use.
  3. Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F / 75°C), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.