TOPPINGS FOR GRILLED CHICKEN RECIPES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
• Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
• While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
• Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
• Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

Steps:

• 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.