I was craving for something flavourful and fresh, but also protein packed and easy to put together. My garden has been yielding such good summer bounty so I also wanted to make good use of my harvest. Fresh basil and juicy Roma tomatoes are today's co-stars in this recipe. I hope you enjoy this as much as my family and I did.
INGREDIENTS:
4 skinless, boneless chicken breasts
2 TBS extra virgin olive oil
salt and pepper to season chicken breasts
1 TBS dried basil
1 TBS minced garlic
For the bruschetta:
3 Roma tomatoes, diced
7-9 fresh basil leaves, chopped
1 sprig oregano, chopped (or 1/3 tsp dried oregano)
2 tsp minced garlic
1 TBS olive oil
1/4 tsp salt
1/4 tsp black pepper
Balsamic glaze:
1 cup balsamic vinegar
DIRECTIONS:
(For the bruschetta)
Add all bruschetta ingredients together in a bowl and mix well. Set it aside for topping over the cooked chicken.
(For the chicken)
Over medium high heat, add olive oil to a cast iron pan. Sprinkle dried basil, salt, and pepper on the chicken breasts and add to the skillet. Cook for about 5 minutes or until browned, then flip the chicken. Add the garlic to the pan and cook until the other side is browned well too. When chicken is cooked, you may transfer it the serving dish, or, as I like to do when entertaining a group of 2 or more, I slice up the chicken breasts for easier serving.
Top the chicken breasts with the bruschetta and drizzle balsamic glaze all over it.
(Balsamic glaze)
You can start this at the same time you start cooking the chicken since it will take about the same amount of cook time. Pour 1 cup of balsamic vinegar into a sauce pan and bring it to a boil over medium heat. Wait until you see bubbles forming on the inside of the pan and then lower the heat to a simmer. Simmer the vinegar for about 10 minutes, occasionally stirring. You should notice it start to thicken and coat the back of a spatula or spoon or whatever you use to stir. Remove it from the heat and allow to sit and cool; the vinegar will thicken to a glaze.
Serving size is 1 chicken breast and 1/4 of bruschetta and glaze topping.
283 calories
25g Protein
13g Fat
11g Carbs