Bruchetta Chicken

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Original recipe from Thompson

kept byphoenyx7
recipe by

Notes:

29 grams protein, 2 grams fat, 210 calories

Categories:
- Chicken
- Dinner

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Ingredients:

100 grams thick sliced or whole chicken breast
1 Melba toast crushed into crumbs
2 medium Roma tomatoes
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons apple cider vinegar
2 cloves finely chopped garlic
3 large fresh basil leaves rolled and sliced
Pinch of dried oregano
Pinch of marjoram
Salt and black pepper to taste

Marinate chicken in lemon juice, Bragg's, vinegar, salt, and pepper.
Mix Melba crumbs with dry spices.
Coat the chicken in Melba crumbs/herb mixture and fry chicken in small pan until golden brown.
Deglaze the pan periodically with a little broth to keep chicken from burning.
For the bruchetta sauce; chop tomatoes finely and put into small bowl.
Roll basil leaves together, crush lightly and cut horizontally, to create fine slices.
Mix ingredients together with lemon juice, vinegar and salt pepper to taste.
Served chilled bruchetta sauce over the hot chicken.
Phase 3 Modifications: Brush chicken breasts with olive oil and substitute balsamic vinegar (check the sugar count) for the bruchetta.
Serve with fresh grated parmesan cheese or lay a slice of provolone cheese over the breast then top with bruchetta sauce.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)