Italian Herb Bruschetta Chicken

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 tsp Italian seasoning
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  2 tsp Garlic
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  1 1 pinch salt (to taste)
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  4 Tomato(492g)
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  0 Yellow Onion(28g)
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  4 tbsp Basil, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 1 pinch salt
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 cup Vinegar, Balsamic
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  2 tsp Brown sugar

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season both sides generously with Italian seasoning, minced fresh garlic, and salt.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Sear the chicken breasts for 6–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
3. 3While the chicken rests, combine diced tomato, diced onion, fresh basil, olive oil, and salt in a bowl; set the tomato mixture aside.
4. 4In a small saucepan, combine balsamic vinegar and brown sugar over high heat. Bring to a boil, then reduce heat to low and simmer for 5–8 minutes over low heat until the mixture thickens into a glaze and coats the back of a spoon.
5. 5Slice each chicken breast into 3–4 pieces and divide evenly into 4 airtight containers while hot.
6. 6Top each container of chicken with an equal portion of the tomato mixture and grated Parmesan cheese.
7. 7Drizzle each container with the balsamic glaze, or store the glaze separately in a small container to add at serving time.
8. 8Seal containers and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes, or microwave at 50% power for 2–3 minutes until warmed through.