Bruschetta Chicken
I was desperately searching for a recipe for some extra boneless skinless chicken breasts that I had in the refrigerator, when Marcus stumbled across this recipe. Glancing at the picture, I assumed it would be rather time consuming, but Marcus took pity on me and volunteered to make it himself! Not only was it way less difficult than either of us anticipated, but it was extremely flavorful and would actually be a good recipe to make if you are having company over for dinner, as it looks relatively “fancy”. (Recipe Source: Taste of Home Cookbook with Entertaining CD; picture from www.tasteofhome.com).
Bruschetta Chicken
1/2 cup all purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts (approximately 1 lb)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 Tbsp butter, melted
2 large tomatoes, seeded and chopped
3 Tbsp minced, fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Directions:
Place flour and eggs in separate, shallow bowls. Dip chicken in flour, then in eggs; place in greased 9 x 13 baking dish. Combine the Parmesan cheese, breadcrumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until top is browned. Meanwhile, in a 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 looks really good! What did you serve with it?
We served it with rice and green beans, because that was all we really had on hand, but I would think most anything would go well with it! If I was serving it for company, I’d likely opt to serve fresh green beans and maybe even the garlic red potato recipe that I’m about to post here shortly