Cutting the Carbs!

Just because you are cutting carbs, processed food, all the bad white stuff, doesn't mean you have to cut the flavor!  We like to make Friday evening appetizer night.  One of my famous recipes, (with my family)  is my Bruschetta.  I have been making it for years.  However, I don't make it as often as I would like to because of the bread.  Recently, while having appetizers night at my mom's house, I really wanted to make my Bruschetta.  However, I didn't want to eat the bread and my sister was recently diagnosed with Diabetes, so I wanted to make something healthy but yummy.  I sautéed chicken breast, that I had butterflied and cut into the size of two bite pieces and put the bruschetta on the chicken instead of the sourdough bread.  It was amazing and full of flavor and it was minus the guilt!  So try your favorite bruschetta recipe on chicken instead of sourdough bread.   Or you can try mine, see below.

Chicken Bruschetta

 

  • 2 large cloves garlic, cracked away from skin, finely chopped.
  • Extra-virgin olive oil, for drizzling
  • 3  tomatoes chopped into small pieces.
  • 1/2 cup of a purple onion
  • 20 fresh basil leaves, chop or tear into small pieces.  Garnish on top after it is out of oven
  • Kosher salt and pepper to taste

After chicken cools, put a little cream cheese on each piece of chicken, makes bruschetta stick and gives a great creamy flavor.  Combine tomatoes, garlic and onion in a bowl then spoon onto chicken.  Drizzle with EVO and salt and pepper to taste. Put in oven on cookie sheet with a little EVO on the bottom of pan.  Cook at 400 degrees for 4-5 min.  Garnish with the fresh basil.   Makes a great appetizer or use a full size chicken breast and make it a meal. 

 Here the Bruschetta is pictured with its best friend Bacon Wrapped Jalapenos.  Also, low carb! 

Here the Bruschetta is pictured with its best friend Bacon Wrapped Jalapenos.  Also, low carb! 

 A lovely evening with family, Cheers!

A lovely evening with family, Cheers!