Ingredients
- Bruschetta
- 4 Roma tomatoes seeded and diced
- 3 cloves garlic minced
- 3 Tbsp. olive oil
- 2 tsp. balsamic vinegar
- 2 Tbsp. fresh basil chopped
- 1 tsp. salt
- 1/4 tsp. fresh cracked pepper
- Chicken
- 4 medium boneless skinless chicken breasts uniformly sized
- salt and pepper
- 2 tsp. avocado or refined coconut oil
- Equipment Needed
- large skillet
- chef's knife
Instructions
- Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
- Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162ยบ F internal temperature. Transfer to a plate and let rest 5 minutes.
- After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.
Recipe Notes
If breasts are large you may need to add a little chicken broth to the pan during cooking to keep the pan from getting too dry or crusty.
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Prep Time : 10 minutes
Cook Time : 10 minutes
Resting Time : 5 minutes
Total Time : 20 minutes
Servings : 4
