Bruchetta Chicken
Ingredients:
100g thick sliced or whole chicken breast
1 Melba toast crushed into crumbs
2 medium Roma tomatoes
2 tbsps lemon juice
1 tbsp Bragg's liquid aminos
2 tbsps apple cider vinegar
2 cloves finely chopped garlic
3 large fresh basil leaves rolled and sliced
Pinch of dried oregano
pinch of marjoram
Salt and pepper to taste
Directions:
Marinate chicken in lemon juice, Bragg's, vinegar, salt and pepper. Mix Melba crumbs with dry spices. Coat the chicken in Melba crumbs/herbs mixture and fry the chicken in a small pan until golden brown. Deglaze the pan periodically with a little broth to keep the chicken from burning. For the bruschetta sauce; chop tomatoes finely and put into a small bowl. Roll basil leaves together, crush lightly, and cut horizontally to create fine slices. Mix ingredients with lemon juice, vinegar, and salt and pepper to taste. Serve chilled bruschetta sauce over the hot chicken. Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Phase 3 modifications:
Brush chicken breasts with olive oil and substitute balsamic vinegar (check the sugar count) for the bruschetta. Serve with fresh grated parmesan cheese or lay a slice of provolone cheese over the breast the top with bruschetta sauce.
100g thick sliced or whole chicken breast
1 Melba toast crushed into crumbs
2 medium Roma tomatoes
2 tbsps lemon juice
1 tbsp Bragg's liquid aminos
2 tbsps apple cider vinegar
2 cloves finely chopped garlic
3 large fresh basil leaves rolled and sliced
Pinch of dried oregano
pinch of marjoram
Salt and pepper to taste
Directions:
Marinate chicken in lemon juice, Bragg's, vinegar, salt and pepper. Mix Melba crumbs with dry spices. Coat the chicken in Melba crumbs/herbs mixture and fry the chicken in a small pan until golden brown. Deglaze the pan periodically with a little broth to keep the chicken from burning. For the bruschetta sauce; chop tomatoes finely and put into a small bowl. Roll basil leaves together, crush lightly, and cut horizontally to create fine slices. Mix ingredients with lemon juice, vinegar, and salt and pepper to taste. Serve chilled bruschetta sauce over the hot chicken. Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Phase 3 modifications:
Brush chicken breasts with olive oil and substitute balsamic vinegar (check the sugar count) for the bruschetta. Serve with fresh grated parmesan cheese or lay a slice of provolone cheese over the breast the top with bruschetta sauce.
