In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half.


  1. Heat grill to medium-high heat. Slice chicken in half horizontally with a sharp knife. Lightly brush chicken with 1 tablespoon oil; season with oregano, pepper flakes, salt, and pepper. Brush the bread slices with remaining 1 tablespoon oil.

  2. Place chicken on grill; cook about 4 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Place bread slices, oiled side down, on grill for about 3 minutes or until lightly toasted.

  3. For tapenade, mix tomatoes, garbanzo beans, olives, basil, green onion, capers, and garlic in medium bowl. Toss with juice from lime.

  4. To serve, place grilled chicken on toasted bread; top each toast with a generous spoonful of tapenade.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.  If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.


*For this recipe, it's best to look for a package with two large breast fillets.