Ingedients:
3 cloves Garlic
3 tsp Extra Virgin Olive Oil
1/3 tsp Salt (divided)
1/3 tsp Pepper (divided)
4 - 6oz Skinless, Boneless Chicken Breast Halves
1 Tomatoes (chopped)
1 Small Shallot (finely chopped)
1/4 cups Packed Fresh Basil Leaves (finely chopped)
2 Tbsp Red Wine Vinegar
1 loaf Round Crusty Whole Wheat Bread (sliced)
Directions:
Preheat outdoor grill on medium. 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.
In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand. 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. 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.
In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand. 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. 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.
