1 pound boneless, skinless chicken breast
1 garlic, herb, and wine marinade packet
1/4 cup water
1/2 cup extra virgin olive oil
2 garlic cloves, minced
4 medium ripe tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup fresh basil, coarsely chopped
1/2 teaspoon garlic powder
4 slices of ciabatta bread, cut to 1" thick
3/4 cup parmesan cheese
1/4 cup balsamic glaze
Step 1: Grilled Chicken Breasts
Mix marinade packet, water, and 1/4 cup oil in 8" x 8" baking dish. Rinse chicken breasts and cut into 4 equal sized pieces. Place chicken breasts in marinade, coating each piece thoroughly; store in fridge for 20 min to 4 hours. Meanwhile, coat grill with nonstick spray and warm to medium heat. Grill chicken, turning occasionally, until breast centers are cooked thoroughly, about 10 to 15 minutes; remove from grill and set aside.
Step 2: Garlic Tomato Blend
Add 1 tbsp. olive oil and minced garlic to a skillet over medium-low heat. Sautee garlic for 30 seconds until flavors infuse oil; remove garlic to prevent burning. Add tomatoes to skillet and sprinkle with 1/4 tsp. salt, black pepper, and oregano. Cook for 6-8 minutes until tomatoes are tender but maintain their shape. Add 1 cup chopped basil and saute an additional 1 minute; remove from heat.
Step 3: Toasted Garlic Bread
While tomatoes are cooking, brush both sides of bread with remaining olive oil. Sprinkle both sides lightly with remaining salt, garlic powder, and oregano. Place two slices at a time in a skillet over medium-high heat. Toast until slightly golden brown, about 1-2 minutes per side.
Step 4: Creating the Bruschetta
Preheat oven to 375F. Place bread on nonstick baking sheet. Top each slice with a spoonful of tomatoes and Parmesan. Add grilled chicken breast and top with another spoonful of tomatoes and Parmesan. Bake 5 minutes until cheese is melted. Garnish with remaining fresh basil and drizzle with balsamic glaze.