What's For Dinner Wednesday: Grilled Bruschetta Chicken + A Red Gold Tomatoes Giveaway!

I'm all about fresh and healthy grilled meals in the summertime. What I love even more though is when those delicious grilled dinners take almost no time to put together. That's what this recipe is all about: fresh flavors, hot off the grill, with minimal cook and prep time. And my secret weapon? Red Gold Petite Diced Tomatoes!

This bruschetta chicken could not be easier to make. Chicken breasts are simply seasoned and grilled, then topped with a topping inspired by all of the wonderful flavors of a fresh and simple bruschetta. A can of Red Gold Petite Diced Tomatoes is the perfect shortcut base for this topping and these flavorful tomatoes are dressed up with a little olive oil, fresh mozzarella, red onion, garlic, and basil. Just mix it up, chill, and top the chicken with this brightly flavored bruschetta mixture and drizzle on a little sweet balsamic glaze.

Red Gold Tomato products are the perfect start to any easy and flavorful summertime dish: the base for a salsa, a quick and simple pasta sauce, or topping a grilled meat like my grilled bruschetta chicken! And Red Gold is always looking for ways to make your summer meals more flavorful-- and for the third year in a row, they're hosting a Summer Grillin' Party on their Facebook page where you have the chance to enter and win tons of great Red Gold prizes... or a Big Green Egg!

And how about another chance to win great prizes? I'm giving away a prize pack filled with tons of Red Gold products-- the perfect start to any summer grilling party! Use the Rafflecopter widget below for multiple chances to win:

a Rafflecopter giveaway

 
Ingredients:

• 1 (14.5-oz.) can Red Gold Petite Diced Tomatoes, drained well
• 1/4 cup fresh mozzarella, cut into 1/2-inch dice 
• 2 Tbs. finely diced red onion
• 2 1/2 Tbs. olive oil, divided 
• 1 garlic clove, minced
• 1/4 tsp. red pepper flakes
• Salt and pepper, to taste
• 6-8 large basil leaves, thinly sliced 
• 4 boneless skinless chicken breasts 
• 1 1/2 tsp. dry Italian Seasoning
• 4 Tbs. balsamic glaze *I used a store-bought glaze, but you can make your own with this recipe too

In a medium bowl, stir to combine tomatoes, mozzarella, onion, 1 Tbs. olive oil, garlic, pepper flakes, salt and pepper. Cover and refrigerate for a minimum of 20 minutes.

Meanwhile, preheat the grill to medium-high heat. Brush chicken with remaining oil and season with Italian seasoning, salt, and pepper. Grill the chicken 5-6 minutes on each side or until cooked through and the juices run clear. Plate each breast on its own plate.

Remove tomato mixture from refrigerator and stir in basil. Spoon over the top of each plated chicken breast. Drizzle with balsamic glaze and serve.


Editor's Note: Complimentary products were provided by Red Gold in order to facilitate this post. The opinions expressed herein are my own.