The success of this recipe depends on getting flavorful tomatoes. You can use any variety you wish; I often use grape tomatoes. Fresh basil is also much better than dried. Low carb variation in the recipe notes.
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
4boneless skinless chicken breasts
¼cupolive oil or canola oil
2teaspoonsgarlic paste or 2 cloves garlic, finely minced
¼teaspooncoarse ground pepper
1cupdiced fresh tomatoes
2tablespoonsminced red onion
2tablespoonsfinely torn fresh basil or 2 teaspoons dried basil
1tablespoonfinely sliced green onion top, for garnish
If chicken breasts are thick, begin by flattening them. To do this, place them (one at a time) in a zippered plastic bag and lightly pound with a hammer until 1/2” to 3/4” thick. Place all four chicken breasts into a zippered plastic bag or other plastic container for marinating.
Thoroughly mix the Dressing/Marinade ingredients in a cup or small bowl. Pour about half of it into the bag with the chicken breasts. Seal the bag and turn it over several times to coat the chicken well. Place the bag with the chicken in the refrigerator.
The chicken can marinate up to two hours and the bruschetta topping can also be made in advance.
Place the tomatoes and onions for the bruschetta in a small bowl (if using dried basil, add it now also) and pour the remaining dressing over them. Toss to mix. Cover and refrigerate until time to serve.
Chicken can be cooked on the grill or in a skillet. Test for doneness with an instant-read thermometer inserted in the thickest part of the breast; chicken is done when it reads 165° F.
Grill marinated chicken breasts over a medium-high fire for about 5 minutes per side.
Heat skillet over almost-high heat. When a few drops of water sizzle in pan, add chicken breasts and cook about 5 minutes per side.
If using fresh basil, add it to the bruschetta now and gently mix.
To serve, place chicken breasts on serving plate or individual plates. Spoon one-quarter of the bruschetta mixture over each one, then garnish with a few green onion slices.
*A tiny bit of sugar brings out the tomato flavor. Sugar substitutes don't have the same effect.LOW CARB: Use Allulose instead of the sugar and substitute red wine vinegar for the balsamic. Keep the portion of bruschetta tiny -- about a tablespoon is all I can eat as a very-low carb diabetic.