Ingredients
2largechicken breasts,boneless, skinless, halved horizontally to make 4 fillets
3tspItalian seasoning
2tspgarlic,minced
salt,to taste
1tbspof olive oil,for cooking
4Roma tomatoes,finely chopped
¼red onion,finely chopped
4tbspfresh basil,shredded
2tbspolive oil
salt,to taste
½cupparmesan cheese,freshly shaved
3garlic cloves,optional
½cupbalsamic vinegar
2tspbrown sugar,optional
Preparation
Season chicken with Italian seasoning, garlic and salt.
Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat for about 6 minutes on each side or until browned on both sides and cooked through.
Remove from pan then 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 balsamic glaze.
Combine sugar and vinegar in a small saucepan over high heat and bring to the boil.
Reduce heat to low. Allow to simmer for 5 to 8 minutes or until mixture has thickened and reduced to a glaze.
