Since I’m going back to basics, I decided to share another one of the first recipes I learned. This was a few years ago, at the height of the bruschetta craze. You know, when it seemed like almost every chain served bruschetta as an appetizer, even if they weren’t Italian. Plus, I needed a break from all this holiday eating. Bruschetta chicken is super easy to make. The ingredients are affordable, remember, I made this in college. It calls for breadcrumbs, but I used panko, it gave it the extra crunch I needed.
Bruschetta Chicken- from Taste of Home Magazine
Ingredients
- 1/2 cup all purpose flour
- 1 egg
- 4 boneless skinless chicken breasts
- 1/4 cup grated parmesan cheese
- 2 lage tomatoes, seeded & chopped
- 3 tbsp minced fresh basil
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Cooking Directions
- * Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.
- * Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
- * Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
- Yield: 4 servings.
This also helps you cut down on a few carbs. :) We love making bruschetta and different handheld appetizers like this.
The Duo Dishes recently posted..Screaming for Citrus
Oh absolutely! I am a carb lover but it’s good to cut back :)