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Bruschetta Chicken Grill #MamaSabeMas

December 7, 2012


I realized I was a grown woman when I started eating vegetables for fun.  Then I developed some weird courage and started adding stuff to them like balsamic vinegar, sometimes topping them with the stinkiest cheese I could find. How mature of me, right?  Then I got all fancy and started practicing the pronunciation of some of my favorite appetizers that involved veggies: brocheta, brusqueta, brochetos, bruscoti, maybe it was because I really wanted to get it right the next time I placed my appetizer order at a snooty Italian restaurant. The waiter could totally tell I was trying WAY to hard.

So I searched for a simple bruschetta recipe that I could make with staple ingredients in my kitchen and I found this Brurschetta Chicken Grill recipe on the Hunt’s website that calls for none other than balsamic vinegar.  My favorite tangy combo of tomato chuncks and vinegar topping a grilled piece of chicken over a  thick piece of Italian bread.  You can’t go wrong with a perfectly assembled appetizer such as this one.

No more smirking waiter laughing behind my back.  This time it was all me and my brosketa… ay, whatever.

*Recipe courtesy of Hunt’s Signature Recipe Collection

Bruschetta Chicken Grill

Yield: 4


  • 1/2 cup balsamic vinaigrette dressing, divided
  • 1/4 cup Hunt's® Tomato Paste, divided
  • 4 boneless skinless chicken breasts (5 oz each)
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, finely chopped
  • 4 thick slices Italian bread


  1. Stir together 1/4 cup dressing and 2 tablespoons 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 tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons 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), 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.


Top each serving with shredded Parmesan cheese, if desired.

Otra vez.. en español!

This post is part of a campaign sponsored by ConAgra Foods, I received compensation for my participation. All opinions expressed are 100% my own.