ITALIAN HERB BRUSCHETTA 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)

• 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


• ½ 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)

1. 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.


2. 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.


3. Serve immediately with balsamic glaze (optional).

1. (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 has thickened and reduced to a glaze. (If not using sugar, allow to
   reduce for 12-15 minutes on low heat).