Sunday, February 27, 2011

#34 Bruschetta Chicken Recipe

This is a nice chicken dish that I found in Taste of Home (August/September 2001). This recipe along with a picture can be found online at
  • ½ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ¼ cup dry bread crumbs
  • ¼ cup grated Parmesan cheese
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
1. Place flour and eggs in separate shallow bowls. In a third bowl, combine bread crumbs and cheese. Dip chicken in flour, then eggs; coat with bread crumb mixture.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 170°.
2. 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.
(Serves 4)

Instead of making the bruschetta with the tomatoes, basil, olive oil, garlic, salt, and pepper, I sometimes cheat and just use a bruschetta mix with a can of diced tomatoes. This makes this dish less tedious to make. Epicure Selections has a great Bruschetta Mix. It can be viewed and ordered online at:

No comments:

Post a Comment