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Mediterranean Bruschetta Chicken
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Description
My daughter shared this recipe with me a few years ago. It’s a take on bruschetta using boneless skinless chicken breasts. Delicious and somewhat healthy if you don’t go overboard with the parmesan, breadcrumbs and EVOO like I do. When I took the picture, we were out of fresh basil so it’s not perfect. But use your imagination and don’t run out of fresh basil! It makes a big difference in taste.
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- ½ cups All-purpose Flour
- 2 whole Eggs, Lightly Beaten
- ¼ cups Cup Grated Parmesan Cheese
- ¼ cups Dry Bread Crumbs
- 1 Tablespoon Fresh Basil, Finely Chopped
- 2 cloves Garlic, Minced
- 2 whole Tomatoes, Seeded And Chopped
- 1 Tablespoon Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
Place flour and beaten eggs in separate shallow dishes. Dip chicken in flour, then in eggs; place in a greased 13×9 inch baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Cover baking dish loosely with foil.
Bake at 375F for 20 minutes. Then uncover and bake for 5 to 10 minutes longer or until the top is golden brown.
Combine the remaining ingredients and spoon over chicken. Return to the oven for 3 to 5 minutes or until the tomato mixture is heated through.
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