INGREDIENTS
For The Chicken:
2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
3 teaspoons Italian seasoning*
2 teaspoons minced garlic
salt to taste
1 tablespoon of olive oil (for cooking)
For The Topping:
4 Roma tomatoes finely chopped
1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
4 tablespoons shredded fresh basil
2 tablespoons olive oil
salt to taste
½ cup freshly shaved parmesan cheese
Balsamic Glaze: (you can use store-bought or this recipe)
1/2 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
INSTRUCTIONS
Season chicken with Italian seasoning, garlic, and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
Serve immediately with balsamic glaze (optional).
The Balsamic Glaze:
(If making from scratch, prepare while the chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).