Ian Leatt wearing a semi casual attire and posing for a picture
Ian Leatt


One of our favourite times of the year is when we fire up the barbecue for those first few mouthwatering bites of fresh food cooked on the grill. The sounds of sizzling hit the air, the smoke slowly rises, the aroma of the grill bites at your nose, and you know you are in for a treat. Something truly yummy is grilling!

The versatility of chicken knows no bounds and this dish will have you wanting it time and time again. Bruschetta chicken is a dish that brings you the freshness of flavour, and the umami you crave, from the gooey cheesy mozzarella to the acidic punch of fresh home-made bruschetta. The summer flavours with all the fresh ingredients make this dish outstanding and a joy to have throughout the season. A great favourite for family and friends.


General shots of chicken bruschetta. Photo credit to Ian Leatt. 


Here is what you will need:

4 boneless skinless tenderised chicken breasts to even thickness

4 tbsp. extra-virgin olive oil

Juice of 1 lemon

Salt & pepper to taste

Freshly ground black pepper

1 teaspoon Italian seasoning

6 roma tomatoes finely chopped.

2 cloves garlic freshly crushed.

2 tablespoons freshly chopped basil.

3 tablespoons balsamic vinegar

4 hearty slices fresh mozzarella

Freshly grated parmesan


The all important how to:

First, we tenderize the chicken with a gentle mallet ensuring it is all at an equal thickness. Then we marinate, combining in a small bowl, half the lemon juice, salt, pepper, and Italian seasoning and mix thoroughly. Place all ingredients inside a large ziploc bag including the chicken; seal and place in the fridge for at least one hour.

Turn the grill on to a medium-high, (setting the temperature in and or around 350° F) then spray a little oil on the grill before placing chicken. Grill, turning the chicken after 7 minutes then grill for a further 7 minutes. The chicken breast is cooked when the internal temperature is 165° F.

While the chicken is grilling, combine the chopped Roma tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. When chicken is almost cooked, top each breast with a generous slice of fresh mozzarella and cover until cheese is fully melted.

Remove the chicken from the grill and serve. Top chicken with fresh bruschetta then drizzle over a little balsamic vinegar and a little shaved fresh Parmesan, to give it that final boost of flavour. Serve with fresh new potatoes and fresh garden salad.

Ian Leatt is a trained chef from across the pond.