I was trying to pick out what to cook last Friday when I decided to let Justin choose for once. He chose very well! I ended up making Bruschetta Chicken which turned out to be incredibly easy and very delicious! I already had all of the ingredients on hand and decided to use some broccoli that was hiding in the bottom of my veggie drawer before it went bad. This broccoli recipe is my all-time favorite. With it’s crisp texture and lemony and Parmesan flavoring, I’ve converted the most avid broccoli haters into broccoli lovers!
As for the chicken, make it. It’s incredibly easy…I recommend it for anyone who doesn’t feel like too much work but still wants a great meal! Enjoy!
Yield 4 servings
This recipe was originally published as Bruschetta Chicken in the Taste of Home August/September 2001 issue, on page 29.
- 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
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place the flour and eggs in separate shallow bowls. Dip the chicken in the flour, then in the eggs. Place the chicken in a greased 13" x 9" x 2" baking dish.
- Combine the Parmesan cheese, bread crumbs, and butter, and sprinkle it all over the chicken.
- Loosely cover the baking dish with foil and bake at 375* for 20 minutes. Uncover the dish and bake for 5-10 minutes longer or until the top is browned.
- Meanwhile in a bowl, combine the remaining ingredients, then spoon the mixture over the chicken.
- Return the dish to the oven for 3-5 minutes or until the tomato mixture is heated through.
1 serving: 316 calories, 11g fat (4g saturated fat), 75mg cholesterol, 563mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 31g protein