A low-carb version of a regular bruschetta is chicken with Italian herbs! give plain chicken breasts a fantastic, flavorful makeover!
Similar to the classic form served with crusty bread, Italian Herb Bruschetta Chicken is made with chicken that has been rubbed with garlic powder and Italian herbs for a light supper that can be prepared quickly.
The entire family enjoys this weekly dinner, which is drizzled with balsamic glaze for an extra flavorful kick.
A Simple Chicken Recipe
Italian herb bruschetta chicken(Pinterest)When I was dieting, this was one of the meals I’d nearly always cook because the chicken somehow has so much flavor that doesn’t taste at all like “diet food.” What do we order at a restaurant when we go out? Bruschetta!
Supper Or lunch
The recipe for Bruschetta Chicken is not just for dinner. This can also be made for lunch and eaten with a salad.
If you don’t believe you’ll have time to make it when you need it, create the Bruschetta topping the night before and top your chicken with it the next day to let the flavors marinate and meld. You may prepare your chicken the day before and have supper ready in a matter of minutes!
A few pointers for making the Italian herb bruschetta chicken:
- Use a good blend of dried Italian herbs or Italian seasoning. If you prefer a milder blend, you can make your mixture with dried oregano, dried basil, dried parsley, maybe some rosemary, or any other herbs you love
- I love Roma tomatoes with this Bruschetta. You can substitute with vine-ripened tomatoes, or use grape tomatoes or cherry tomatoes!
- Not a fan of red onion? No problem! Replace with finely chopped garlic!
- Try to use fresh parmesan cheese, and thinly shave slices with a vegetable peeler!
- You can sear your chicken in a pan OR grill in a grill pan (or use the barbecue for added flavor)
Balsamic Glaze
If the balsamic glaze is not available, you can easily make your own in about ten minutes, and it is SO worth it! But once more, the decision is entirely yours.
For you, I’ve included a recipe for a handmade balsamic glaze. Balsamic glaze technically doesn’t require any sugar to thicken it into a glaze, but I love a tiny bit of brown sugar. If you don’t want it, you can omit it.
CHICKEN IN ITALY’S HERB BRUSCHETTA
A low-carb version of a typical Bruschetta is Italian Herb Bruschetta Chicken! Simple chicken can be transformed into a tasty feast!
PREP:
10 MINS
COOK:
15 MINS
TOTAL:
25 MINS
SERVES:
4
PEOPLE
INGREDIENTS
The Chicken:
- 2 large boneless, skinless chicken breasts are divided into 4 fillets by halving them horizontally.
- Italian seasoning, three teaspoons
- 2 teaspoons of garlic, minced
- salt as desired
- Olive oil, 1 tbsp (for cooking)
The topping:
- 4 Roma tomatoes, cut finely
- a quarter of a finely sliced red onion (or 3 cloves finely chopped garlic)
- 4 tablespoons of fresh basil, chopped
- Olive oil, two tablespoons
- salt as desired
- 12 cups of finely grated parmesan
Vinegar Glaze: (you can use store-bought or this recipe)
- Balsamic vinegar, half a cup
- Brown sugar, 2 tablespoons (OPTIONAL)
INSTRUCTIONS
Italian herb bruschetta chicken(Pinterest)-
Season chicken with Italian seasoning, garlic, and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes on each side). Remove from pan; set aside and allow to rest.
-
Combine the tomatoes, red onion, basil, and olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
-
Serve immediately with balsamic glaze (optional).
For The Balsamic Glaze:
-
(If making from scratch, prepare while the chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
NOTES
*Use dried Italian herbs instead of Italian seasoning if you don’t have any. Alternately, combine 1 teaspoon each of dried oregano, dried basil, and dried parsley.