Sorry folks for the delay in posts. You’d think with all this time on my hands having no job I’d be writing more! But my time is consumed with job hunting. (No luck so far.)
Back to the food! I found this delicious recipe for Bruschetta Chicken in one of my new cookbooks, Taste of Home: The Market Fresh Cookbook. It’s a great cookbook sorted by ingredients and this one was under the chapter for tomatoes. If you like bruschetta, then you’ll like this creative way to incorporate it into a baked chicken dish.
Alterations to this dish were using real eggs instead of substitute, using a can of diced tomatoes instead of fresh, and dried basil instead of fresh.
Overall rating: 4 stars
1/2 c. flour
1/2 c. egg substitute
4 boneless, skinless chicken breast halves (about 1 pound)
1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1 T butter, melted
2 large tomatoes, seeded and chopped
3 T fresh basil
2 garlic cloves, minced
1 T olive oil
1/2 tsp salt
1/4 tsp pepper
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; placed in a greased 13-in. x 9-in. x 2-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 top is browned.
2. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.