Bruschetta Chicken with Italian Herbs

This breadless version of bruschetta turns the classic appetizer into a low-carb dinner by swapping crostini with boneless chicken breasts.

A few tips to get the perfect bruschetta chicken:

• Use a good blend of dried Italian herbs or Italian seasoning. If you prefer a milder blend, you can make your own mixture with dried oregano, dried basil, dried parsley, maybe some rosemary, or any other herbs you love

• I love Roma tomatoes with this Bruschetta. You can substitute with vine-ripened tomatoes, or use grape tomatoes or cherry tomatoes!

• Not a fan of red onion? No problem! Replace with finely chopped garlic!

• Try to use fresh Parmesan cheese, and thinly shave slices with a vegetable peeler!

Ingredients - (cca. 4 servings)

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets

• 3 teaspoons Italian seasoning*

• 2 teaspoons minced garlic

• salt 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

• 2 tablespoons olive oil

• salt to taste

• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store-bought or this recipe)

• 1/2 cup balsamic vinegar

• 2 teaspoons brown sugar (OPTIONAL)

Preparation

1. Season chicken with Italian seasoning, garlic, and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.

2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.

3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

• (If making from scratch, prepare while the chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Here are some of the items & ingredients that I use:

Pink Himalayan Salt - Click here.

Balsamic glaze - Click here.

Organic Italian seasoning - Click here.

The Best olive oil on the market - Click here.

Pest pan to prepare this dish - Click here.

Grill pan - Click here.

Let us know in the comments below if you made it, or share it with us on Instagram!

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