Bruschetta Chicken Hcg P2 Recipes

Steps:

• Marinate chicken in lemon juice, Bragg Liquid Amino Acids, vinegar, salt and pepper.
• Mix Melba crumbs with dry spices.
• Coat the chicken in the Melba crumbs / herb mixture and "fry" chicken (in non-stick skillet, do not use oil -- if anything is needed, use water or a very small amount of fat-free chicken broth) until golden brown. Deglaze the pan periodically with a little broth to keep chicken from burning.
• For the bruschetta 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, salt and pepper to taste.
• Serve Bruschetta sauce (chilled or slightly warmed) over the hot chicken.

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

Steps:

• Marinate chicken in italian dressing at least 1 hour, or overnight.
• Pre-heat oven to 350 degrees.
• Bake chicken on foil-lined cookie sheet or casserole dish for 30-40 minutes, or until no longer pink inside.
• Top each breast with 1/4 cup bruschetta. I get mine fresh in the prepared foods section of my supermarket, but you could use that Buitoni stuff or make your own! (that would be even healthier, because you can control the amount of olive oil).
• Broil for 2-3 minutes, or until bruschetta is heated through.
• Grate parmigiano reggiano cheese over each breast and serve. This is great on the grill, too!

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.