Sunday Dinner Recipe: Grilled Bruschetta Chicken

This dish has all the flavors you love about bruschetta in a fantastic main meal. Marinated boneless chicken breasts are grilled and then topped with a savory mixture of tomatoes, fresh basil, balsamic vinegar, red onion and garlic. It’s absolutely delicious and guaranteed to be a hit with your family!

What You’ll Need
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1/4 cup plus 1 tablespoon balsamic vinegar
1/4 cup plus 2 tablespoons chopped fresh basil leaves
1 small red onion, chopped (about 1/4 cup)
2 cloves garlic, minced
1 1/2 pounds skinless, boneless chicken breast halves
2 medium tomatoes, chopped (about 2 cups)
1/8 teaspoon ground black pepper

How to Make It
1 Stir the soup, 1/4 cup vinegar, 1/4 cup basil, 2 tablespoons onion and half the garlic in a shallow, nonmetallic dish. Remove and reserve 1/2 cup soup mixture for basting. Place the chicken in the dish and turn to coat. Cover and refrigerate for 1 hour.
2 Stir the tomato, remaining basil, vinegar and the black pepper in a medium bowl.
3 Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade and discard the marinade.
4 Grill the chicken for 10 minutes or until cooked through, turning the chicken over once halfway through the grilling time and basting often with the reserved soup mixture. Discard any remaining soup mixture. Serve the chicken topped with the tomato mixture.

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SOURCE: Campell’s Kitchen

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