Wednesday, March 5, 2014

Bruschetta Chicken

In college, my roommates and I moved into a house which has previously been inhabited by five agriculture students. One of my roommates worked hard to upkeep their garden full of vegetables. The result was a LOT of fresh tomatoes. This was the first time that I realized my total obsession for bruschetta. There is nothing like homegrown tomatoes with a little olive oil and balsamic on some toasted bread. Yum! I have made a few different dishes, like bruschetta pasta, that incorporated the delicious concoction. I cooked up a bruschetta chicken recipe for a family dinner and it was very tasty and healthy!

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8

- 1/2 cup flour
- 2 eggs, beaten
- 4 boneless, skinless chicken breasts (cut in half)
- 1/4 cup grated parmesan cheese
- 1/4 cup crushed garlic croutons
- 1 tablespoon butter, melted
- 2 large tomatoes
- 3 tablespoons minced fresh basil
- 2 garlic cloves, minced (appox. 1 teaspoon)
- 1 tablespoon olive oil
- Salt & pepper to taste
- Italian marinating seasoning
1. Marinate chicken in Italian seasoning prior to baking.
2. Preheat oven to 375 degrees. Grease 9x13 baking dish.
3. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish.
4. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil.
5. Bake for 30-40 minutes, or until top is browned and chicken is cooked through.
6. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

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