Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Pan seared chicken served bruschetta style with a fresh tomato topping best paired with Aegean Pasta.

Ingredients

• 1 pound boneless and skinless chicken breasts (or thighs), butterflied or pounded thin
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups tomatoes, seeded and diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced/grated
• 2 tablespoons red onion, finely diced
• 2 tablespoons basil, thinly sliced
• salt and pepper to taste

Directions

1. Season the chicken with the Italian seasoning, salt and pepper, to taste.
2. Heat the olive oil in a pan over medium-high heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, before removing from heat.
3. Mix tomatoes, extra virgin olive oil, balsamic vinegar, garlic, onion, basil, salt and pepper.
4. Serve the chicken topped with the tomato mixture.

Note: The chicken should be about 1/2 inch thin in order to cook through quickly. You can either slice the chicken or pound it thin.

Tip: Make the tomato mixture ahead of time (an hour to a day) to let the flavours mingle and come out more! If you do this, add the basil just before serving.

Option: Garnish with parmigiano reggiano (parmesan).

Option: Garnish with a drizzle of balsamic glaze.

Option: Mix 1 tablespoon basil pesto into the tomatoes!

Nutrition Facts: Calories 216, Fat 9g (Saturated 1g, Trans 0), Cholesterol 82mg, Sodium 56mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 26g

 

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