Low Carb Italian Herb Bruschetta Chicken with Eggplant Chips

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Italian Herb Bruschetta Chicken is a low carb alternative to a traditional Bruschetta!

My all time favorite type of food to eat and cook is Italian food.  I bet I was probably Italian in a previous life. I love all the traditional recipes like Lasagna, Chicken Parmigiana, stuffed shells, and Fettechini alfredo.  This list can go on and on…. I not only love to make them, but eat them as well.  As you may know Italian food is very high in carbs, there for they are not to kind on the waist and stomach. So I am constantly looking for new ways to make a healthier less carb italian dish.  This Italian Herb Bruschetta Chicken recipe is not only bursting with flavor but also a healthier alternative to your traditional Italian dishes.  The flavor is so powerful you won’t even know that it is healthy.  I paired this chicken recipe with Fried Eggplant chips glazed with honey! I originally tried this at my favorite restaurant in Larchmont, NY, called Polpettinas. Its not quite the same, but this is my version of it and it pairs quite well with the bruschcetta chicken. I hope you enjoy!

Italian Herb Bruschetta Chicken
 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: 
    • 1/2 cup balsamic vinegar
    • 2 teaspoons brown sugar 


INSTRUCTIONS:
  1. 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.
  2. 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.
  3. Serve immediately with balsamic glaze (optional).
For The Balsamic Glaze:
  1. (If making from scratch, prepare while 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).

Fried Eggplant Chips with Honey Drizzle

Ingredients:

1 small eggplant sliced very thinly in rings
2 eggs, beaten well
1 cup breadcrumbs (or seasoned breadcrumbs)
honey
oil for frying

Directions:

Slice the eggplant lengthwise and slice very thinly. I tried using a mandoline but that did not work that well so, using a very sharp knife, I sliced by hand.

Dip the eggplant into the beaten egg and then coat with bread crumbs.

Heat the oil to 375° and fry the breaded eggplant slices until crisp and brown. Drain on cooling rack (without paper towels). Put on individual plates or large platter and drizzle with honey. Serve immediately.

Try these other mouthwatering chicken dishes:

Marky’s Homemade Chicken Parmigiana

Southern Fried Chicken

Let’s Make Chicken Tonight!

Chicken Pasta Pesto Alfredo