Friday, August 10, 2012

Bruschetta Chicken

Jeremy and I tried this recipe for dinner a few nights ago, and it was delicious! We'll definitely be making this again. It was even good the next day as leftovers - and I'm not a leftovers person. And, if you have picky eaters... you can just leave the tomato mixture off, and just have parmesan-crusted chicken. This is a great recipe, and pretty easy to put together. Enjoy!

Bruschetta Chicken
Adapted from Lindsey Meredith


© 2012 Jamie V.
Chicken Breading:
1/4 cup flour
1 egg, beaten
2 boneless, skinless chicken breasts, butterflied
3 Tbsp grated parmesan cheese
3 Tbsp breadcrumbs (or garlic croutons)
garlic powder
1/8 to 1/4 tsp pepper
1/2 to 1 Tbsp butter, melted

Tomato Mixture:
1 can (14.5 oz) diced tomatoes (drained)
2 to 2-1/2 Tbsp basil
1/2 tsp minced garlic
1/2 Tbsp olive oil
salt and pepper to taste

  1. Preheat oven to 375 °F.
  2. Grease baking dish (8x8 or 9x11).
  3. Mix flour, garlic powder, and pepper in a shallow bowl.
  4. Place beaten egg in separate shallow bowl.
  5. Dip each butterflied piece of chicken into flour mixture, then into beaten egg. Place chicken in baking dish.
  6. Combine parmesan cheese, breadcrumbs, and melted butter, then sprinkle / spread onto chicken.
  7. Loosely cover baking dish with foil.
  8. Bake for 20-30 minutes, or until top is browned and chicken is cooked through (use meat thermometer).
  9. Drain tomatoes (may want to chop them up a bit more). Combine with basil, olive oil, minced garlic, and salt and pepper (to taste).
  10. Spoon tomato mixture over chicken, and return to oven for 5-10 minutes (or until tomato mixture is heated through).
  11. Allow rest for a few minutes, after you take it out of the oven.
  12. Serve and enjoy!

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