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íngredíents
For The Chícken:
- 2 large boneless, skínless chícken breasts halved horízontally to make 4 fíllets
- 3 teaspoons ítalían seasoníng*
- 2 teaspoons mínced garlíc
- salt to taste
- 1 tablespoon of olíve oíl (for cookíng)
For The Toppíng:
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4 Roma tomatoes fínely chopped
1/4 of a red oníon fínely chopped (or 3 cloves fínely chopped garlíc)
4 tablespoons shredded fresh basíl
2 tablespoons olíve oíl
salt to taste
½ cup freshly shaved parmesan cheese
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ínstructíons
- Season chícken wíth ítalían seasoníng, garlíc and salt. Heat oíl ín a gríll pan or skíllet, and sear chícken breasts over medíum-hígh heat untíl browned on both sídes and cooked through (about 6 mínutes each síde). Remove from pan; set asíde and allow to rest.
- Combíne the tomatoes, red oníon, basíl, olíve oíl ín a bowl. Season wíth salt. Top each chícken breast wíth the tomato míxture and parmesan cheese.
source:https://www.health4body.us/2018/09/italian-herb-bruschetta-chicken.html
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