Fresh tomatoes, red onions, and basil Bruschetta garnished on top of grilled or Air Fried seasoned Chicken with a Balsamic Glaze drizzle to create this restaurant quality meal you will love. Serve with Homemade Alfredo Sauce and pasta.
Wash tomatoes and dice and place in a bowl. Dice Red Onion and place in bowl with tomatoes. Add basil and stir to combine. Set aside. Season with Salt and Pepper as needed
Cook Chicken on Stove or Grill
Season Chicken Breasts with Salt, Pepper and Italian Seasonings. If using large thick chicken I recommend butterflying breasts for a more even cutlet.
In a large frying pan over medium high heat, place olive oil in skillet and allow to get hot. Cook for 6-8 minutes per side. Chicken should reach an internal temperature of 165F.
Allow chicken to rest for 5 minutes before slicing and serving
Garnish with Bruschetta topping and parmesan cheese. Drizzle Deglaze Balsamic Vinegar on top.
Serve with Alfredo Sauce and Cooked Pasta (optional)
Air Fryer Chicken
Season Chicken Breasts with Salt, Pepper and Italian Seasonings. If using large thick chicken I recommend butterflying breasts for a more even cutlet.
Spray Avocado Oil Cooking Spray in Air Fryer and place 3-4 breasts in Air Fryer
Cook at 350 to 370 degrees for 6-7 minutes per side. Flip chicken breasts over and cook for an addition 6-7 minutes. Always test the temperature with an internal thermometer before serving. Chicken should reach 165 degrees at it's thickest portion.
Allow chicken to rest for 5 minutes before slicing and serving
Garnish with Bruschetta topping and parmesan cheese. Drizzle Deglaze Balsamic Vinegar on top.
Notes
To make as seen in photos make Homemade Alfredo Sauce and serve over Pasta. Deglaze Balsamic Glaze I used is from Trader Joes