- 4 Chicken Cutlets
- 3-4 Tablespoons of Blackstone Chicken and Herb Seasoning
- 4 Large Tomatoes, diced
- 3/4 Cup of Small Diced Red Onion
- 3 Tablespoons of Minced Garlic
- 6-8 Basil Leaves, chiffonade
- Sixteen 1" Thick Slices of French Bread
- Balsamic Glaze
- Olive Oil
- Salt & Pepper
In a large bowl, add the tomatoes, red onion, garlic, basil with a drizzle of olive oil and some salt and pepper. Gently mix evenly.
Add a drizzle of olive oil and Blackstone Chicken and Herb Seasoning to the chicken cutlets and toss to evenly coat.
With your Blackstone set to medium-high heat, cook the chicken cutlets for 2-3 minutes per side or until fully cooked. Remove the chicken from the griddle and dice.
Add the chicken to the tomatoes and mix evenly.
Add a bit of olive oil to your Blackstone and lightly toast the slices of French bread.
To serve, add a few tablespoons of the chicken bruschetta over the toasted bread. Garnish with a drizzle of balsamic glaze and serve chilled.
Recipe by Nathan Lippy