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    A Low-Carb alternative to the traditional Bruschetta!


    • 2 large chicken breasts, boneless, skinless & halved horizontally to make 4 fillets
    • 3 tsp Italian seasoning
    • 2 tsp garlic, minced
    • 1 tsp olive oil
    • salt, to taste
    • 4 roma tomatoes, diced
    • 1/4 cup red onion, finely chopped (or 3 cloves garlic, finely chopped)
    • 4 tbsp fresh basil, shredded
    • 2 tbsp olive oil
    • salt, to taste
    • 1/2 cup Parmesan cheese, freshly shaved
    • 1/2 cup balsamic vinegar
    • 2 tsp brown sugar


    1. Season chicken with Italian seasoning, garlic and salt.
    2. Heat oil in grill pan or skillet. Sear chicken breasts over medium-high heat until browned on both sides & cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
    3. Combine tomatoes, red onion, basil & olive oil in bowl. Season with salt. Top each chicken breast with tomato mixture and Parmesan cheese.
    4. Serve immediately with balsamic glaze (optional).

    For The Balsamic Glaze:
    1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in small saucepan over high heat; bring to a boil. 2. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).