Ingredients
- 4 whole boneless, skinless chicken breasts
- 1 cup store bought Italian flavored marinade
- ½ cups peeled, diced English cucumber
- 2 whole Roma tomatoes, diced
- 8 whole basil leaves, torn or chopped
- ¼ cups parmesan cheese shavings
- ⅛ teaspoons minced garlic (optional)
- 1 teaspoon good quality balsamic vinegar
- salt and pepper, to taste
Directions
- Place chicken breasts in a plastic container or leak-proof food storage bag with Italian-flavored marinade. Stir to coat and refrigerate until ready to grill.
- Preheat outdoor grill to high. Lightly grease grill. Place chicken breasts on hot grill and reduce heat to medium. Cook about 5 minutes per side or until chicken is cooked thoroughly. This really depends on the thickness of the chicken. Use a thermometer or cut it open to be sure you have it cooked all the way! You should see no pink!
- While the chicken is cooking, chop up and stir together all the ingredients (from cucumber to the end) for the bruschetta topping.
- Remove chicken from the grill, cover with foil and let rest 5-10 minutes.
- When you are ready to serve, top chicken with cucumber bruschetta. Serve immediately.