Chicken Bruschetta

This chicken dish is very simple and easy to prep yet has very complex flavors.  I brined the chicken breasts to provide more flavor and to keep it from drying out on the grill.  Brining chicken breasts also creates a juicy moist and tender result.  When grilling, try not to cut through the chicken during the cooking stage as you will release the juices of the chicken which will cause it to dry out quickly.  Wait until after the grill time is over per side and cut to check to be sure it's fully cooked.  The Bruschetta atop the grilled chicken is so fantastic and creates a burst of freshness to the grilled chicken.  Remember to serve the Bruschetta on top of the chicken at room temp for the best flavors.  You can also make a sandwich out of this by cutting a nice baguette roll hollowed out a touch and quickly grilled with a small brushing of olive oil on each side.  Add a Tbsp of Djion mustard to each side of the bread and place chicken and Bruschetta on.  Just another way to enjoy. You can do this with the leftovers for lunch. 


What you need for the chicken brine:
~6 Chicken breasts (I always make more for leftovers to save time for cooking if you don't have any one day. This chicken freezes very well if wrapped well)
~6 Cups water
~1/3 Cup salt
~3/4 White wine (not cooking wine)
~1 Packet Splenda or 1 Tbsp sugar
~1/3 Cup fresh chopped Basil (my very favorite favorite herb which I'm growing right now in pots out on our terrace. =)


Let's get to work:
1) Place all ingredients except chicken in a bowl and mix until salt dissolves.  Place chicken in bowl making sure it's all covered by the liquid, and place in fridge for at least 6 hours, no longer than 24.
2) Grill chicken breasts on medium fire 12 minutes per side.  It's best if only flipped once.  The more you flip it the less time it has on the heat to cook and will take longer, so place on the grill and set a timer and forget about it until your timer rings for you to flip it.
3) Immediately place on plate and let rest 3 minutes before serving to allow juices to flow through the chicken. Add fresh grated Grana Padano cheese on top of chicken.
4) Top with my bruschetta and then another grate of fresh Grana padano cheese.  **Make sure you make bruschetta in advance so it marinates. Bruschetta recipe here: http://foodwineandjazz.blogspot.com/2011/04/off-hook-bruschetta.html