pan seared chicken bruschetta
Add balsamic vinegar to a small pot - bring to a boil - then lower to simmer and reduce to 1/4 cup
Mix oregano and garlic powder. Add some fresh ground pepper.
Spread oregano mix over both sides of chicken breasts
In a large skillet heat 1 tablespoon olive oil.
Add chicken to skillet and cook until golden brown - about 8 minutes per side
In a large bowl, mix tomato, 2 tablespoons olive oil, shallot, garlic and basil. Season with salt and pepper.
Top chicken with bruschetta
Shave parmesan on top
Drizzle with balsamic reduction
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 418 | ||
Calories from Fat: 169 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 109.1mg | 34 % | |
Sodium 134.6mg | 5 % | |
Potassium 854.8mg | 22 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 18.2g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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