Bruschetta Chicken

Recipe View Prepare the Chicken: On a clean work surface, slice each chicken breast horizontally to create 8 thinner cutlets. This ensures even and quicker cooking. (5 minutes)

Recipe View Marinate the Chicken: In a gallon-sized resealable bag, whisk together olive oil and salad dressing mix. Add the chicken cutlets, seal the bag, and massage to ensure the chicken is fully coated. Refrigerate for at least 1 hour, or up to 8 hours, to allow the flavors to penetrate. (Marinating: 1 hour - 8 hours)

Recipe View Prepare the Tomato Salad: While the chicken marinates, prepare the tomato salad. In a large bowl, combine halved cherry tomatoes, finely chopped shallot, lemon juice, red wine vinegar, thinly sliced fresh basil, minced garlic, capers (with their brine for extra flavor), kosher salt, and black pepper. Gently toss to combine. Allow the salad to sit at room temperature for up to 1 hour to allow the flavors to meld. (Prep: 15 minutes, Resting: up to 1 hour)

Recipe View Grill the Chicken: Preheat your outdoor grill to medium heat (350-375°F or 175-190°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. (5 minutes)

Recipe View Cook the Chicken: Remove the chicken from the marinade and discard the marinade. Arrange the chicken cutlets on the preheated grill. Cook, covered, turning once halfway through, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). This should take approximately 8-10 minutes. (8-10 minutes)

Recipe View Assemble and Serve: Transfer the grilled chicken to a serving platter. Generously top each cutlet with the fresh tomato salad. Garnish with freshly grated Parmesan cheese and serve with lemon wedges for an extra burst of citrus. (5 minutes)