Bruschetta Chicken
Try to use fresh parmesan cheese, and thinly shave slices
with a vegetable peeler

FOR THE CHICKEN
2 large boneless, skinless, chicken breasts, halved
horizontally to make 4 fillets
3 teaspoons italian seasoning
2 teaspoons minced garlic
salt to taste
1 tablespoon of olive oil (for cooking)

FOR THE TOPPING:
4 roma tomatoes, finely chopped
1/4 of a red onion, finely chopped (or 3 cloves finely chopped
garlic)
4 tablespoons shredded fresh basil
2 tablespoons olive oil
salt to taste
1/2 cup freshly shaved Parmesan cheese

BALSAMIC GLAZE: (you can use store bought, or this recipe)
1/2 cup balsamic vinegar
2 teaspoons brown sugar (optional)

DIRECTIONS
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 each side). Remove from
pan; set aside and allow to rest.
Combine the tomatoes, red onion, basil, olive oil in a bowl.
Season with salt. Top each chicken breast with the
tomato mixture and parmesan cheese.
Serve immediately with drizzled balsamic glaze (optional).
FOR THE BALSAMIC GLAZE:
(If making from scratch, prepare while chicken is cooking.)
Combine sugar (if using) and vinegar in a small
saucepan over high heat and bring to the boil. Reduce heat to
low; allow to simmer for 5-8 minutes or until mixture
   
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