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Bruschetta Chicken

February 4, 2012

I randomly found this recipe one night when searching for something to make for dinner, and it’s become a go-to easy meal ever since. It requires minimal prep time, is super easy to throw together and is healthy to boot! The best part is is that if you make this tonight and double (or triple) the bruschetta topping, you can have leftovers for a perfect pre-Super Bowl snack!

 

Bruschetta Chicken (recipe from tasteofhome.com)

bruschetta chicken

  • Prep: 10 min. Bake: 30 min.
  • Yield: 4 Servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tablespoons minced fresh basil
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.
  • Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
  • Meanwhile, 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. 

Enjoy!

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