Bruchetta Chicken

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Bruchetta Chicken
Serves: 1
  • 4 to 6 oz. thick sliced or whole chicken breast
  • 1 Melba toast crushed into crumbs or crushed Nut Thins
  • 2 medium Roma tomatoes
  • 2 tablespoons lemon juice
  • 1 tablespoon Bragg’s liquid aminos
  • 2 tablespoons apple cider vinegar
  • 2 cloves finely chopped garlic
  • 3 large fresh basil leaves rolled and sliced
  • Pinch of dried oregano
  • Pinch of marjoram
  • Salt and black pepper to taste
  1. Marinate chicken in lemon juice, Braggs, vinegar, salt, and pepper.
  2. Mix cracker crumbs with dry spices.
  3. Coat the chicken in cracker crumbs/herb mixture and fry chicken in small pan until golden brown.
  4. Deglaze the pan periodically with a little broth to keep chicken from burning.
  5. For the bruchetta sauce; chop tomatoes finely and put into small bowl.
  6. Roll basil leaves together, crush lightly and cut horizontally to create fine slices.
  7. Mix ingredients together with lemon juice, vinegar and salt and pepper to taste.
  8. Serve chilled bruchetta sauce over the hot chicken.
Phase 2 modifications:
Brush chicken breasts with olive oil and substitute balsamic vinegar (check the sugar count) for the bruchetta. Serve with fresh grated parmesan cheese or lay a slice of provolone cheese over the breast then top with bruchetta sauce.
(1 protein, 1 vegetable)


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