Ingredients:

  • 1 1/2 lb boneless, skinless chicken breasts (about 680 g) — or 3–4 small breasts
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1 tbsp fresh lemon juice (15 ml)
  • 2 garlic cloves, minced
  • 1 tsp kosher salt (5 g)
  • 1/2 tsp freshly ground black pepper (1 g)
  • 1 tsp dried oregano or 1 tbsp fresh chopped oregano (1 g dried / 4 g fresh)
  • Optional: pinch red pepper flakes (for heat)
  • 2 cups very ripe tomatoes, seeded and diced (about 300–350 g) — use Roma, vine-ripe, or cherry tomatoes halved
  • 1/3 cup fresh basil, thinly sliced (packed) (10–12 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1 tbsp balsamic vinegar (15 ml) or lemon juice
  • 1 small shallot or 2 tbsp red onion, very finely diced (about 25 g)
  • 1 clove garlic, minced or grated
  • 1/2 tsp kosher salt (3 g) — or to taste
  • 1/4 tsp freshly ground black pepper (1 g)
  • 1 baguette, sliced into 12–16 slices, 1/2 thick (about 300 g) — or ciabatta slices
  • 2 tbsp olive oil for brushing (30 ml)
  • 1 clove garlic, halved (for rubbing crostini)
  • 2–3 oz fresh mozzarella or burrata, torn (60–85 g) OR 1/4 cup grated Parmesan / Pecorino (25 g) — optional
  • Optional: 1–2 tbsp balsamic glaze for drizzling (15–30 ml)
  • Optional: flaky sea salt and extra basil leaves for garnish

Instructions:

  1. Prepare the chicken: Butterfly or place chicken breasts between plastic and pound to an even thickness of about 1/2 (1.25 cm).
  2. Make the marinade: In a bowl combine 3 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano (or 1 tbsp fresh). Coat chicken and refrigerate to marinate 30 minutes (optional up to 4 hours); if short on time, 15 minutes adds flavor.
  3. Prepare the tomato-basil topping: Dice 2 cups very ripe tomatoes and place in a bowl. Add finely diced shallot or red onion, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp balsamic vinegar or lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir in sliced basil and let sit 10–15 minutes. If mixture is watery, spoon off excess juice to avoid soggy crostini; taste and adjust seasoning.
  4. Toast the crostini: Preheat grill or oven to 400°F (200°C). Brush baguette slices lightly with 2 tbsp olive oil and grill 1–2 minutes per side over medium-high heat until golden and slightly charred, or bake 6–8 minutes flipping once. Rub one side of each warm crostini with the halved garlic clove for extra flavor.
  5. Grill the chicken: Preheat grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill chicken 4–6 minutes per side depending on thickness until well charred in spots and internal temperature reaches 165°F (74°C). Remove and let rest 5–10 minutes, then slice thinly across the grain.
  6. Assemble the bruschetta: Place a slice or two of grilled chicken on each crostini, spoon tomato-basil topping over the chicken, add torn mozzarella or sprinkle grated cheese if using, drizzle with balsamic glaze if desired, and finish with basil leaves and flaky sea salt.
  7. Serve and store: Serve warm as a main or arrange on a platter as an appetizer. Leftover topping can be refrigerated up to 2 days.