Chicken Bruschetta

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.

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

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.

Add the chicken to the tomatoes and mix evenly.

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

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