This recipe is designed to teach everyone how to make 10 minute keto bruschetta chicken.
Course Main Course
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 6thighs
Calories 357kcal
Ingredients
4TBSolive oil, divided
18ozcanned tomatoes with their juices
2TBSdry Italian seasonings
2lbsboneless chicken thighs
salt and pepper to taste
1ozfreshly grated parmesan cheese
5ozshredded mozzarella cheese
6TBSbalsamic vinegar *
6ketobaguette slices or keto bread of choice, toasted
Instructions
Preheat 2 TBS of the olive oil in a large skillet over medium-high heat for 3 to 5 minutes or until hot. Whil ethe oil is preheating, in a medium bowl stir together tomatoes, the remaining 2 TBS of the olive oil, Italian seasonings and salt and pepper to taste. Set aside.
Place the chicken into the preheated skillet. Cooke 5 minutes or until the underside of the chicken is browned. Turn the chicken and cook another 5 minutes or until the chicken is fully cooked (the internal temperature should be at least 165 degrees).
Sprinkle the parmesan and mozzarella cheese evenly over the chicken. Cover and cook another 2 minutes or until the cheeses are fully melted. Turn off the heat and pour the tomato mixture evenly over the chicken. To serve place a toasted keto baguette slice or toasted keto bread of choice onto a serving plate.
Spoon the desired amount of chicken and tomato mixture over the bread. (1 use 1 baguette slice for every thigh) Drizzle the vinegar lightly over the chicken. (I use 1 TBS of vinegar for each thigh) Serve warm.