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7 serv.

10 min.




  • 4 Chicken Cutlets
  • 3-4 Tablespoons of Blackstone Chicken and Herb Seasoning
  • 4 Large Tomatoes, diced
  • 3/4 Cup of Small Diced Red Onion
  • 3 Tablespoons of Minced Garlic
  • 6-8 Basil Leaves, chiffonade
  • Sixteen 1" Thick Slices of French Bread
  • Balsamic Glaze
  • Olive Oil
  • Salt & Pepper


  1. In a large bowl, add the tomatoes, red onion, garlic, basil with a drizzle of olive oil and some salt and pepper. Gently mix evenly.

  2. Add a drizzle of olive oil and Blackstone Chicken and Herb Seasoning to the chicken cutlets and toss to evenly coat.

  3. With your Blackstone set to medium-high heat, cook the chicken cutlets for 2-3 minutes per side or until fully cooked. Remove the chicken from the griddle and dice.

  4. Add the chicken to the tomatoes and mix evenly.

  5. Add a bit of olive oil to your Blackstone and lightly toast the slices of French bread.

  6. To serve, add a few tablespoons of the chicken bruschetta over the toasted bread. Garnish with a drizzle of balsamic glaze and serve chilled.