Ingredients
3 to 4 Chicken breast sliced thin
- 2 tbsp olive oil extra virgin
- 4 chicken breasts
- salt & pepper to taste
- 1 tbsp dried basil
- 1 tbsp minced garlic
I like to use 1 TEASPOON OF SEASONED SALT AND 1 TEASPOON OF BLACK PEPPER.
Bruschetta
- 3 roma tomatoes diced
- 1 TABLESPOON OF basil
- 1 TABLESPOON of oregano
- 2 tsp garlic powder
- 1 tbsp olive oil extra virgin
- 1 tsp balsamic vinegar
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
- 1 teaspoon of minced garlic
Balsamic Glaze
- 1 cup balsamic vinegar
Instructions
Chicken
- 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.
Bruschetta
- Add all ingredients to a bowl and stir together until combined.
- Pour over your cooked chicken breasts.
Balsamic Glaze
- 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.
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