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Patricia Conte
Course Appetizer, Main
Servings 4 servings

Ingredients
  

For the marinade

  • 1/3 cup white wine I used Santa Rita 120 Sauvignon Blanc
  • 1 tablespoon dried seasoning I used Badia Complete Seasoning
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the bruschetta

  • 2 6-ounce boneless, skinless chicken breasts
  • 2 ears corn cleaned
  • 3 to matoes halved
  • 4 cloves garlic skin on
  • 4 green bulb onions whole
  • 1 loaf French bread cut into 1/2-inch slices
  • 5 tablespoons olive oil divided
  • 2 tablespoons lime juice
  • Salt and black pepper for seasoning
  • Parsley for garnish
  • Aluminum foil

Instructions
 

  • Add the chicken breasts to a large, plastic zippered baggie along with all the marinade
  • ingredients. Close the bag and massage the mixture a bit with your hands.
  • Refrigerate for at least 30 minutes.
  • Meanwhile, use a few sheets of aluminum foil to shape into a “basket” with curled up
  • edges. Add the tomatoes and garlic and drizzle with 1 tablespoon of the olive oil, and
  • season with a bit of salt and black pepper. Set aside.
  • Use 2 tablespoons of the olive oil to brush one side of each slice of bread and set aside.
  • Grill the chicken over medium-high heat for about 12 minutes or until done, turning
  • once. Note: The FDA recommends that a safe internal temperature for chicken is 165
  • degrees F, as measured with a meat thermometer. Remove the chicken when done and
  • keep warm.
  • Brush the corn and the green onions with about 1 tablespoon of oil and season with a
  • bit of salt and pepper. Place them directly on the grill, along with the basket of tomatoes
  • and garlic.
  • Grill for several minutes, turning the corn and onions, or until a char develops. Remove
  • from the grill. Turn oÒ the grill, but while it’s still hot, add the bread to the grill, oiled
  • side down. Remove it once toasted.
  • Cut the chicken into small cubes and set aside. Carefully cut the kernels oÒ the corn
  • and add to a bowl. Dice the onions (all but the ends of the greens) and tomato, and
  • remove the garlic from their skins and slice. Add the vegetables to the bowl with the
  • corn.
  • Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime
  • juice. Toss to combine.
  • Add the bread to a Íat platter and spoon the cubed chicken over the top of each. Add
  • a few heaping tablespoons of the vegetable mixture over the chicken, garnish with
  • parsley, and serve.