Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil (plus more for brushing)
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves, torn (for topping)
- 1 French baguette, sliced into 1-inch pieces
Instructions
- Marinate the chicken: In a bowl, combine 1 tablespoon of olive oil, garlic, balsamic vinegar, salt, and pepper. Add the chicken breasts, coating them well. Let them marinate for at least 15 minutes at room temperature.
- Preheat your oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes or until the tomatoes are blistered and bubbling at the edges.
- Grill the marinated chicken for 5-7 minutes per side or until fully cooked and tender when pierced.
- Place the baguette slices on the grill for 2 minutes per side until golden brown and crisp.
- Slice the grilled chicken into strips. On each piece of grilled baguette, place some of the roasted tomatoes and top with grilled chicken. Garnish with fresh basil leaves before serving.
Notes
Serve warm for maximum flavor. Pair with a light arugula salad and a chilled glass of white wine.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten-free option available