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
- Season the chicken with the Italian seasoning, salt and pepper, to taste.
- 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.
- Mix tomatoes, extra virgin olive oil, balsamic vinegar, garlic, onion, basil, salt and pepper.
- 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