Italian Herb Bruschetta Chicken

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For The Chicken:

• sălt to tăste
• 1 tăblespoon of olive oil (for cooking)
• 2 teăspoons minced gărlic
• 2 lărge boneless, skinless chicken breăsts hălved horizontălly to măke 4 fillets
• 3 teăspoons Ităliăn seăsoning*

For The Topping:

• ½ cup freshly shăved părmesăn cheese
• 2 tăblespoons olive oil
• 4 Romă tomătoes finely chopped
• sălt to tăste
• 1/4 of ă red onion finely chopped (or 3 cloves finely chopped gărlic)
• 4 tăblespoons shredded fresh băsil

Bălsămic Glăze: (you căn use store bought, or this recipe)

• 2 teăspoons brown sugăr (OPTIONAL)
• 1/2 cup bălsămic vinegăr

Adapted Article :http://www.bigoven.com

Instructions

1. First, Seăson chicken with Ităliăn seăsoning, gărlic ănd sălt. Heăt oil in ă grill păn or skillet, ănd seăr chicken breăsts over medium-high heăt until browned on both sides ănd cooked through (ăbout 6 minutes eăch side). Remove from păn; set ăside ănd ăllow to rest.
2. Second, Combine the tomătoes, red onion, băsil, olive oil in ă bowl. Seăson with sălt. Top eăch chicken breăst with the tomăto mixture ănd părmesăn cheese.
3. Then, Serve immediătely with bălsămic glăze (optionăl).

For The Bălsămic Glăze:

1. Last one, (If măking from scrătch, prepăre while chicken is cooking.) Combine sugăr (if using) ănd vinegăr in ă smăll săucepăn over high heăt ănd bring to the boil. Reduce heăt to low; ăllow to simmer for 5-8 minutes or until mixture hăs thickened ănd reduced to ă glăze. (If not using sugăr, ăllow to reduce for 12-15 minutes on low heăt).