Grilled Chicken with Tomato Bruschetta

 With a plan-free Friday night ahead of us, I wanted to come up with something nice for a quiet dinner at home.  Our basil plants on the deck were overflowing and was just begging to be used in the recipe for our Friday night alfresco dining.

Grilled Chicken with Tomato Bruschetta

2 chicken breasts

Dry Rub:

1 Tbsp oregano

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp basil

Bruschetta:

1 cup cherry tomatoes, quartered

1/4 cup roasted red pepper

1/4 cup fresh basil

Mozzarella pearls, quartered

Drizzle olive oil

Mix the dry rub ingredients in a small bowl.  Add rub to the chicken, making sure to pat it in on all sides.  Set aside for 10 minutes.

Assemble the bruschetta ingredients in a small bowl.  Refrigerate at least 15 minutes before serving.

Grill the chicken until it reaches 165 degrees internally.  Slice the chicken on a diagonal and top with the bruschetta before serving.

Tips and Tricks

#1:  Instead of grilling, try baking the chicken in the oven.