Grilled Bruschetta Chicken Breast

 I was wondering what I would cook for dinner today while looking into my pantry when I realized I still had some dried Italian herbs.  So I came up with this…

You will need:

• 2 large chicken breasts (filleted)
• 4  large vine ripened tomatoes (peeled)
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp dry italian herbs

For the chicken marinade:

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tbsp dry italian herbs 
• 1 tsp salt
• 1 tsp pepper
• 1tsp onion powder
• 1tsp garlic powder

Mix the ingredients to marinade the chicken and fillet the chicken breasts in half.  Let chicken marinade for at least an hour before grilling.  To make the bruschetta, peel vine ripened tomatoes, remove as many of the seeds as possible, and dice the tomatoes into small cubes.  Pour the olive oil, salt and pepper to taste, and dry Italian herbs and mix all the ingredients.  Place the bruschetta in a closed container inside the refrigerator before you start to grill the chicken.  The chicken breasts should be grilled until the internal temperature reaches 170F.  Once the chicken breasts are thoroughly cooked, let them rest for about five minutes, after that, you may spoon the cold bruschetta on the grilled chicken.

Enjoy!

Note:

To peel the tomatoes, make an "X"cut on the base of the tomatoes with a paring knife and submerge them into boiling water for 60 seconds each.  After that, place them into a cold water bath and they should be pretty easy to peel.