This version of Bruschetta Chicken has fewer carbohydrates than the traditional version. The flavor, however, is not lacking.
PREP: 10 MINUTES
COOK: 15 MINUTES
TOTAL: 25 MINUTES
INGREDIENTS
For the Chicken:
2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
3 tablespoons Italian seasoning
2 teaspoons minced garlic
salt and fresh ground pepper to taste
1 tablespoon of olive oil (for cooking)
For the Topping:
4 Roma tomatoes, finely chopped
1/4 of a red onion, finely chopped (or 3 cloves finely chopped garlic)
4 tablespoons shredded fresh basil leaves
2 tablespoons EVOO (extra virgin olive oil)
salt to taste
11/2 cup freshly shaved Parmesan cheese
Balsamic Glaze: (may be purchased in store)
1/2 cup balsamic vinegar
2 teaspoons brown sugar (optional)
For Balsamic Glaze:
- (If making from scratch, prepare while chicken is cooking.) Combine sugar and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; allow
INSTRUCTIONS
- Season chicken with Italian seasoning, garlic, and salt. Heat oil in a grill pan or skillet, sear breasts over medium high heat until browned on both sides and cooked through, about 6 minutes per side. Remove from pan; set aside and allow to rest.
- Combine the tomatoes, red onion, basil, and olive oil in a bowl. Season with salt. Top each breast with the tomato mixture and Parmesan cheese.
- Serve immediately with Balsamic glaze
Bon Appétit 😋
