Bruschetta Chicken with Deglaze Balsamic Vinegar

 

Ripe tomatoes, red onions, and basil Bruschetta are topped on top of grilled or air-fried spiced chicken and drizzled with a Balsamic Glaze to make this restaurant-quality dish you'll enjoy. Combine with spaghetti and homemade Alfredo sauce.

 

 

Ingredients

6 Chicken Breasts

3-4 Roma Tomato Diced

1/4 Cup Red Onion Diced

2 Tablespoons Basil Fresh

1/2 Cup Parmesan cheese Freshly grated

4 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning

Salt and Pepper to taste

Deglaze Balsamic Vinegar

 

Instructions

Clean and dice the tomatoes, then set them in a dish. Place diced red onion in a dish with the tomatoes. Stir in the basil until well combined. Place aside. As desired, season with salt and pepper.

Cook the chicken on the stovetop or on the grill.

Chicken breasts should be seasoned with salt, pepper, and Italian spices. If using larger, thick chicken breasts, butterfly them for a more uniform cutlet.

Let the olive oil to heat up in a big frying pan over medium high heat. Cook each side for 6-8 minutes. The internal temperature of the chicken should be 165°F.

Allow 5 minutes for the chicken to rest before slicing and serving.

Top Bruschetta with parmesan cheese. Deglaze with Drizzle Balsamic Vinegar drizzled over.

 

Chicken in the Air Fryer

Chicken breasts should be seasoned with salt, pepper, and Italian spices. If using larger, thick chicken breasts, butterfly them for a more uniform cutlet.

Spray the Air Fryer with Avocado Oil Cooking Spray and insert 3-4 breasts in the Air Fryer.

Cook for 6-7 minutes per side at 350°F to 370°F. Cook for a further 6-7 minutes after flipping the chicken breasts. Before serving, use an internal thermometer to check the temperature. The thickest part of the chicken should be 165°F.

Allow 5 minutes for the chicken to rest before slicing and serving.

Garnish with Bruschetta and parmesan cheese. Drizzle the Deglaze Balsamic Vinegar over the top.