Forget basic chicken recipes and make grilled chicken with bruschetta topping – a quick Italian mix of tomato, fresh mozzarella, olive oil, and basil!
Five—maybe six?—months ago, I got sucked into YouTube. It started with me googling how to do a fishtail braid. Every video: “It’s so easy.” “You wouldn’t believe how easy this is.” “Honestly! This is like the easiest thing in the world!” Guess what I finally learned to do?
Give up trying to do a fishtail braid.
And let someone else braid my hair.
But I kept watching. I was on to face-contouring videos then winged eyeliner ones then videos with titles like “bronzy everyday look” and “fake a blowout” because who doesn’t want to pretend they look rested and clean?
I was obsessed. If you’ve watched a video on YouTube, you know how quickly one turns to two, turns to a day you can’t account for any longer.
I understood loving the makeup and hair videos; I’m crazy about makeup and hair. I’m that friend that does everyone else’s makeup and hair. But then I started watching funny videos, cooking videos, fitness videos…and subscribing to my favorites: You Deserve a Drink, Miranda Sings, MyHarto, ThatsHeart (and ThatsHeartTV), Alexandrea Garza, Psychosoprano, and JoshuaDTV (side note: I am in love with watching Colleen Ballinger and Josh Evans vlog about their lives. They both seem like such genuine people and their wedding video had me in tears <–this is the state of my life).
In the last few weeks, I’ve discovered a new one: Laura Vitale. I don’t want to be too gushy here, but she’s kind of a ray of light. I just adore her. She’s genuine and generous and warm. And none of it seems put-on—not when she’s going nuts about the food she’s making on Laura in the Kitchen, or when she’s telling you about her favorite brands of makeup on Vitale Style. I love watching her, sans-makeup and totally in the moment, interacting with her husband, Joe, on their vlog channel, The Vitales. There’s an authenticity to her, but more than that—I get the sense that she’s truly as kind and humble as she comes across. If you watch enough of her videos, you’ll see it too: she’s transparent about who she is. I love that. Watching her I’m reminded how perfectly fine it is to be myself—how important it is to be myself. I like leaving her channel and feeling inspired to cook, or inspired to go to bed every night having given the day every drop of what I had. This is quickly becoming a football team huddle.
The first cooking video of hers I ever watched was her bruschetta—one of her oldest, too. It’s classic and true. Of course bruschetta is delicious. It’s simple and yet so satisfying. But to me, it’s an app, not a meal—even though I’ve unintentionally eaten enough of it to make it a meal many, many times. To marry my love of bruschetta and my love of feeling like I’ve done right by dinner, I made it into a real meal. And I did that by swapping grilled bread for grilled chicken.
Also? We just dressed up grilled chicken in something other than barbecue sauce.
Take time this weekend and grill a big batch of chicken (double the recipe!), then chop some tomatoes and add fresh basil, oregano, a bit of garlic and minced red onion, olive oil, and the secret ingredient: fresh mozzarella. This Italian salsa will keep and intensify in flavor for up to 4 days before the tomatoes get a little mushy. Tip: the day after I made this, I chopped up the leftover chicken and made a salad with the bruschetta topping—no dressing needed. So easy. So good.
I hope you love it, friends! Also, please tell me: do you watch YouTubers like I do? Are you obsessed?
Grilled Chicken with Bruschetta Topping
- 3 medium ripe tomatoes chopped
- ¼ medium red onion finely chopped (2-3 tablespoons)
- 1 garlic clove minced
- 1 tablespoon dried oregano
- ¼ cup packed fresh basil 8-10 leaves, finely chopped
- 2 ounces fresh mozzarella finely chopped
- 3 teaspoons extra virgin olive oil
- 1 1/2 pounds chicken breast cutlets
- In a large bowl, toss the tomatoes, onion, garlic, oregano, basil, mozzarella, a generous pinch of salt (about ¼ teaspoon each) and pepper. Drizzle with 2 teaspoons of olive oil and toss to coat.
- Season both sides of the chicken cutlets liberally with salt and pepper. Brush your grill grates with the remaining 1 teaspoon of olive oil. Preheat the grill to medium high heat.
- Add the chicken cutlets and cook until browned on both sides, 6 to 8 minutes, flipping halfway. Transfer the chicken to a platter and top each cutlet with the bruschetta topping.