Chicken Bruschetta

Ingredients

• 3 clove(s) garlic
• 3 teaspoon(s) extra-virgin olive oil
• 1/3 teaspoon(s) salt, divided
• 1/3 teaspoon(s) pepper, divided
• 4 (6 ounces each) skinless, boneless chicken-breast halves
• 1 3/4 pound(s) tomatoes, chopped
• 1 small shallot, finely chopped
• 1/4 cup(s) packed fresh basil leaves, finely chopped (or dried)
• 2 tablespoon(s) red wine vinegar
• 1 loaf(s) (8 ounces) round crusty whole wheat bread, sliced

Directions

• Preheat outdoor grill on medium.
• Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.
• In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.
• Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice.
• Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

Recipe is from Good Housekeeping.

Notes: Leftover chicken is good to use in quesadillas.