Thursday, April 4, 2013

Bruschetta Chicken

For 1 piece of chicken here are the facts:
Calories 201; Fat 7g, Saturated fat 1g; Carbohydrate 9 g; Protein 24 g; Fiber 2g; sodium 354 mg; cholesterol 62 mg


Salsa Topping
  • 6 medium Roma tomatoes, seeded and chopped
  • 1/4 cup finely chopped fresh basil leaves
  • 1/2 tsp sea salt
  • 3 cloves fresh garlic, minced
  • 1 tbsp balsamic vinegar
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil
Chicken Breast
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh basil
  • 1/2 tsp. chopped fresh thyme
  • 1 tsp chopped fresh Italian parsley
  • 2 tbsp fresh lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp sea salt
  • 4 skinless, boneless chicken breast halves
For Salsa, combine all ingredients in a medium bowl.  Cover and chill in refrigerator until ready to serve.

For chicken breast, combine all ingredients in a large ziplock plastic bag.  Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.

Preheat over to 350 degrees.

Remove chicken from bag; discard marinade.  Place chicken in glass baking dish.  Cover with foil and place in oven for 30 to 40 minutes or until chicken is thoroughly cooked.  Serve with salsa on top; garnish with fresh basil leaves.

Serve with some brown rice or quinoa and broccoli or green beans

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