100 grams thick-sliced or whole chicken breast
1 Melba toast crushed into crumbs
2 medium Roma tomatoes
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons 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 black pepper to taste
Marinate chicken in lemon juice, Braggs, vinegar, salt, and pepper.
Mix Melba crumbs with dry spices.
Coat the chicken in Melba crumbs/herb 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 them into a small bowl.
Roll basil leaves together, crush lightly and cut horizontally to create fine slices.
Mix ingredients together 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 freshly grated parmesan cheese or lay a slice of provolone cheese over the breast then top with bruschetta sauce.