Chicken Bruschetta

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 to 6 thin chicken breasts *

3 teaspoons Italian seasoning

½ teaspoon kosher salt (divided)

5 Roma or plum tomatoes (finely chopped (~4 cups)

½ cup red onion (finely chopped)

4 cloves garlic (minced (or 1 tsp garlic powder)

¼ cup minced fresh basil leaves

2 Tablespoon extra virgin olive oil

1 Tablespoon balsamic vinegar

¼ teaspoon ground black pepper

4 to 6 slices mozzarella cheese (optional)

Directions

In a large bowl, add the chopped tomatoes, onion, garlic, basil, olive oil, balsamic vinegar, 1/4 teaspoon salt and pepper. Mix to combine, and season with additional salt and pepper to taste. Stash in fridge to chill until ready to serve.

Liberally mist a skillet (or outdoor grill) with nonstick oil spray and warm over medium-high heat. Add the chicken, mist tops with oil spray and sprinkle on the Italian seasoning and ¼ teaspoon salt. Cook for 2 to 3 minutes on each side (or until internal temp reaches 165°.)

If you’d like melted cheese, add a slice of mozzarella on each chicken cutlet after you flip to the second side. Place a lid over the skillet (or close the BBQ lid) to enable the cheese to melt faster.

Once the chicken is ready and the cheese, if desired, is melted, top each cutlet with ~½ cup bruschetta before serving.

Nutrition

• Calories: 190 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 200 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 27 g