Post by chefkel on Mar 3, 2007 14:35:32 GMT -5
Bruschetta chicken
~Chefkel
1/2 cup flour
2 eggs, slightly beaten
4 boneless skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup dry breadcrumbs
1 tablespoon butter or margarine, melted
(I suggest preparing the bruschetta a few hours before and refridgerate it.. let the flavors mix and really come out or even over night)
2 large tomatoes, chopped & seeded
1 tablespoon olive oil
2 cloves garlic, minced (I add more )
3 tablespoons minced fresh basil (if using dried basil,1 tbsp. fresh = 1 tsp. dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1tsp balsamic vinegar
1T chopped Sundried tomatoes in oil
a bit of lemon zest
(I like to add some shredded mozzerella cheese on top for the last 3 mins of baking also.
Place flour and eggs in separate containers. Dip chicken in flour, then in egg. Place in greased 9x13 pan. Combine the cheese, breadcrumbs& butter and sprinkle over chicken. Loosely cover dish with foil & bake at 375 for 20 mins. Meanwhile combine remaining ingredients. After the 20 mins has passed, uncover chicken and bake 5-10 mins. longer until top is browned. Spoon tomato mixture over chicken, return to oven for 3-5 mins. or until just heated through.
I like to serve over coucous and drizzled with balsamic glaze
i99.photobucket.com/albums/l305/Chefkel_2006/Food003.jpg
~Chefkel
1/2 cup flour
2 eggs, slightly beaten
4 boneless skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup dry breadcrumbs
1 tablespoon butter or margarine, melted
(I suggest preparing the bruschetta a few hours before and refridgerate it.. let the flavors mix and really come out or even over night)
2 large tomatoes, chopped & seeded
1 tablespoon olive oil
2 cloves garlic, minced (I add more )
3 tablespoons minced fresh basil (if using dried basil,1 tbsp. fresh = 1 tsp. dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1tsp balsamic vinegar
1T chopped Sundried tomatoes in oil
a bit of lemon zest
(I like to add some shredded mozzerella cheese on top for the last 3 mins of baking also.
Place flour and eggs in separate containers. Dip chicken in flour, then in egg. Place in greased 9x13 pan. Combine the cheese, breadcrumbs& butter and sprinkle over chicken. Loosely cover dish with foil & bake at 375 for 20 mins. Meanwhile combine remaining ingredients. After the 20 mins has passed, uncover chicken and bake 5-10 mins. longer until top is browned. Spoon tomato mixture over chicken, return to oven for 3-5 mins. or until just heated through.
I like to serve over coucous and drizzled with balsamic glaze
i99.photobucket.com/albums/l305/Chefkel_2006/Food003.jpg
