Who doesn’t love bruschetta?! I use this traditional Italian tomato recipe to top this Grilled or Baked Tuscan Chicken, and wow is it delicious!
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Our Trip to Italy!
This ‘Grilled (or Baked) Tuscan Chicken’ recipe was inspired by the fourth stop on our trip to Italy: Tuscany! In all my life I have never seen more picturesque countryside than in Montepulciano, Italy. I literally felt like I was dreaming the entire time we were there. Believe or not this is reality..
Adding a California Touch to This Tuscan Meal:
While in Italy we ate plenty of fabulous traditional tomato bruschetta, but when we got home it was time to get back on the low carb track. So I decided that instead of serving traditional bruschetta topping on bread, I’d serve it atop grilled or roasted chicken breasts. This makes an incredible summer meal and can be made in the oven or on the grill.
Options, Options, Options! To brine or not to brine?
I always love to offer options. To get the most moist, tender chicken breasts possible I recommend brining the chicken before cooking. This is an incredibly easy technique to make your meal top notch, and it’s as simple as soaking the breasts in salted water. So much flavor! No matter which option you choose, this meal will be a favorite! Thanks for the inspiration Italy!
More Recipes from Our Trip to Italy:
The Recipe: Grilled Tuscan Chicken (Paleo/Whole30)
This recipe was inspired by our stay in Montepulciano Italy in the Tuscan countryside. Fresh and delicious with a little California spin! I serve this recipe with steamed broccoli to keep it Paleo/Whole 30 but you can also serve on pasta. You can make this in the oven or on the grill!
- 6 cups water
- 1/3 cup kosher salt or Himalayan sea salt
- 4 bone in/skin on medium sized chicken breasts
- sea salt, to taste
- pepper, to taste
- 2 cups organic diced Roma tomatoes about 5 tomatoes
- 1/3 cup extra virgin olive oil separated
- 8 basil leaves chopped
- 1-2 cloves garlic minced (I use two)
- 2 Tablespoon balsamic vinegar
- 2 Tablespoon roasted pine nuts for garnish
If using brine:
Place water in a bowl, add salt and stir. Add chicken to brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees, place oven rack in upper third of oven.
Remove breasts from brine (if using) and pat dry with a paper towel.
Brush both sides with olive oil, then sprinkle with sea salt and pepper
If using oven method: heat an oven safe pan or skillet on med/high heat for two minutes. Add olive oil to pan (enough to coat pan) When oil is hot add chicken to pan, skin side down. Cook chicken until golden brown (five minutes or so) turning heat down if needed. Place pan in oven. Cook for 25-30 minutes depending on size of breasts, turning skin side up last 10 minutes of cooking.
If using grill method:
Place breasts skin side down onto preheated grill. Cook for ten minutes, turn breasts skin side up and cook for 15 minutes (or more if using larger breasts.)
Add tomatoes to a bowl, drizzle with 1-2 tablespoons olive oil, sprinkle with 2 pinches sea salt/pepper, stir in garlic and basil. Add balsamic. Stir and set aside
When chicken is done remove from grill or oven and top with tomatoes, garnish with pine nuts and serve!
If you want the most tender breasts possible, brine chicken in salt water for 30 minutes before cooking: fill a large bowl with 4 cups water and 1/3 cup kosher or Himalayan sea salt. Stir. Add breasts and allow to soak in brine for 30 minutes.
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