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..
To see a 30 second video of San Gimignano, Siena and the Tuscan Countryside click—> here.
Adding a California Touch to This Tuscan Meal:
We took some wonderful cooking classes while in Italy. But I wanted to put my own California vibe on a traditional grilled or roasted chicken breast smothered in a bruschetta topping! Instead of serving this moist flavorful chicken on top of pasta, we serve it with a side of steamed broccoli, keeping it Paleo/Whole 30 friendly!
Options, Options, Options!
I always love to offer options. First, I offer you the option to brine the chicken before cooking. This makes for a super moist chicken breast and it’s as simple as soaking the breasts in salted water. Second, this meal is so delicious I want you to be able to eat it any time of year in any weather! You can choose to make this incredible meal on the grill or in the oven.
So Much Flavor!
No matter which option you choose, this meal will be a flavorful favorite! Thanks 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!
- 4 bone in/skin on medium sized chicken breasts
- 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)
- sea salt
- 2 Tablespoon balsamic vinegar
- 2 Tablespoon roasted pine nuts for garnish
If using brine: Place chicken in brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees and 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 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.
More Recipes from Our Trip to Italy:
MAY I PLEASE ASK A FAVOR?
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