Go Back
+ servings
Grilled Chicken Bruschetta on a white plate with balsamic glaze
Print Recipe
5 from 11 votes

Grilled Chicken Bruschetta

Grilled Chicken Bruschetta is easy to prepare and perfect for brunch! This chicken bruschetta on bread is a light meal full of flavor.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, brunch
Cuisine: Australia, International
Keyword: grilled chicken bruschetta
Servings: 4
Calories: 285kcal
Author: Adrianne


  • Baking tray
  • Alfoil
  • Mixing bowl
  • Chopping board
  • Knife
  • Small bowl for drizzle


  • 1 chicken breast Note 1
  • 4 slices wholemeal sourdough Note 2
  • 200 grams orange cherry tomatoes Note 3
  • 200 grams bocconcini drained, Note 4
  • 1 bunch fresh basil
  • 4 shallots
  • balsamic vinegar to serve


  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Line a baking tray with foil and spray with oil
  • Use a knife and chopping board to cut the chicken breast in halves, lengthways.
  • Combine olive oil, Italian herbs, salt and pepper in a small bowl, stir to combine
  • Use a pastry brush to coat each side of the chicken breast with the seasoned oil
  • Turn a fry pan or skillet, or griddle to a medium heat, place the chicken onto the base of the pan and cook for approx 4-5 mins each side
  • Turn stove off when chicken is cooked and allow to rest before slicing
  • Use kitchen scissors to chop the basil into small pieces
  • Use a knife to cut the cherry tomatoes in halves
  • Use a knife to cut the bocconcini in half
  • Combine chopped basil, cheery tomatoes and bocconcini in a medium bowl and stir together Note 5
  • Place bread slices onto prepared tray and toast in the oven for approx 5 mins (until bread is toasted
  • Use oven mits to remove baking tray from the oven and set aside.
  • Use a knife to cut the chicken into pieces
  • Use a butter knife to spread basil pesto onto each slice of toasted bread
  • Spoon salad onto each slice of bread on top of basil pesto layer
  • Place cooked chicken pieces on top of salad
  • Drizzle with balsamic glaze to serve



  • Note 1 I always use free range chicken and recommend you do as well. It is only slightly more expensive. 
  • Note 2 You can use your favourite bread. Wholemeal is a good one to make it extra healthy, same for mulitgrain. I have also made this several times with white bread. There is no right or wrong for bread flavour, however, do try and get a loaf of bread that is a little more fancy than ordinary slice sandwich bread - cafe style. 
  • Note 3 Orange or red cherry tomatoes work well for this recipe. Whichever you can get your hands on will be fine! 
  • Note 4 Bocconcini or mozzarella are fine, use whichever you can most easily find! 
  • Note 5 Sometimes at this point, I drilled a little more olive oil, salt and pepper over the salad ingredients, before stirring to combine. It is not an essential step but does add an extra dimension to the flavour if you want to take this step. 


Calories: 285kcal | Carbohydrates: 17g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 228mg | Potassium: 491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 8mg | Calcium: 230mg | Iron: 1mg