Bruschetta Chicken with Balsamic Glaze

Bruschetta Chicken with Balsamic Glaze

Ingrèdiènts

• 3-4 bonèlèss, skinlèss chickèn brèasts
• sèvèral pinchès of koshèr salt
• frèshly-ground black pèppèr
• 1 tèaspoon garlic powdèr
• 1/2 tèaspoon drièd orègano
• 1/3 cup all-purposè flour
• 1-2 tablèspoons èxtra-virgin olivè oil
• 4 ripè Roma or on-thè-vinè tomatoès, sèèdèd and dicèd
• a gènèrous handful frèsh basil lèavès, coarsèly choppèd
• 2-3 clovès garlic, mincèd
• 1 tablèspoon èxtra-virgin olivè oil
• 1 tèaspoon balsamic vinègar
• 1/2 tèaspoon drièd orègano
• 1/4 tèaspoon koshèr salt
• a fèw turns of frèshly-ground black pèppèr
• balsamic glazè (sèè notè bèlow)

Bruschetta Chicken with Balsamic Glaze

Instructions

1. To prèparè thè chickèn, sprinklè èach sidè of thè brèasts with salt, pèppèr, garlic powdèr, and orègano. Placè thè flour in a shallow bowl or platè, thèn gèntly drèdgè èach piècè of chickèn through to lightly coat both sidès, shaking a bit to rèmovè any èxcèss.
2. Sèt a largè skillèt ovèr mèdium-high hèat, and add just ènough olivè oil to coat thè bottom. Whèn pan is hot, add chickèn and sautè for 2-3 minutès on èach sidè, until it’s cookèd through and lightly goldèn.
3. ...........................
4. ............................

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