- 2 tbsp olive oil extra virgin
- 4 chicken breasts
- salt & pepper to taste
- 1 tbsp dried basil
- 1 tbsp minced garlic
- 3 ripe roma tomatoes diced
- 7 basil leaves chopped
- 1 sprig oregano chopped
- 2 tsp minced garlic
- 1 tbsp olive oil extra virgin
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until remaining side of chicken is browned, about 5 minutes.
Add 1 cup balsamic vinegar to a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium. You should see bubbling along the outside of your pan. Let simmer for 10 minutes. Stir occasionally as vinegar begins to thicken and coat the spoon. Remove from heat and set aside to cool for a few minutes. It will thicken a bit more as it sits and you'll end up with around 1/4 cup of balsamic glaze.
Drizzle over bruschetta topped chicken.
Serving: 1chicken breast + 1/4 bruschetta topping and glaze | Calories: 283kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 291mg | Potassium: 595mg | Sugar: 8g | Vitamin A: 9.2% | Vitamin C: 10.7% | Calcium: 4.9% | Iron: 8.6%