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Ingredients Jump to Instructions ↓

  1. 3 clove(s)

  2. garlic

  3. 3 teaspoon(s) extra-virgin olive oil

  4. teaspoon(s) salt , divided

  5. teaspoon(s) pepper , divided

  6. 4 (6 ounces each) skinless, boneless chicken-breast halves

  7. 1 3/4 pound(s) tomatoes , chopped

  8. 1 small shallot , finely chopped

  9. 1/4 cup(s) packed fresh basil leaves , finely chopped

  10. 2 tablespoon(s) red wine vinegar

  11. 1 loaf(s)

  12. (8 ounces)

  13. round crusty whole wheat bread , sliced

Instructions Jump to Ingredients ↑

  1. Preheat outdoor grill on medium.

  2. Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.

  3. In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.

  4. Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice.

  5. Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

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