Best 3 Bruschetta Chicken Hcg P2 Recipes

BRUSCHETTA CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

BRUSCHETTA CHICKEN - HCG P2

Steps:

• Marinate chicken in lemon juice, Bragg Liquid Amino Acids, vinegar, salt and pepper.
• Mix Melba crumbs with dry spices.
• Coat the chicken in the Melba crumbs / herb mixture and "fry" chicken (in non-stick skillet, do not use oil -- if anything is needed, use water or a very small amount of fat-free chicken broth) until golden brown. Deglaze the pan periodically with a little broth to keep chicken from burning.
• For the bruschetta sauce: Chop tomatoes finely and put into small bowl.
• Roll basil leaves together, crush lightly, and cut horizontally to create fine slices.
• Mix ingredients together with lemon juice, vinegar, salt and pepper to taste.
• Serve Bruschetta sauce (chilled or slightly warmed) over the hot chicken.

CHICKEN CACCIATORE (HCG FRIENDLY P2)

Steps:

• In a large heavy saute pan, heat the 3 tablespoons of Chicken broth over a medium-high flame. Add the chicken pieces (if doing the HCG diet, be sure there are 6 pieces weighing only 3.5 oz each) to the pan and saute just until brown, about 5 minutes per side. Add more broth as it evaporates, if needed. If all the chicken does not fit in the pan, saute in 2 batches or more.
• Transfer the chicken to a plate and set aside. Add the onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
• Season with salt and pepper. Add the remaining broth and simmer until reduced by half, about 3 minutes.
• Add the tomatoes with their juice, capers, oregano and about half of the basil. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over low-medium heat until the chicken is just cooked through.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce.
• Spoon the sauce over the chicken, then sprinkle with the remaining basil and serve.