Chicken Bruschetta

Another big winner from this past weekend was my mom’s Bruschetta Chicken, which is actually, I think, a recipe from my fake-aunt, a dear friend of my mom’s. Obviously, the recipe has been tasty enough to win fame in our family, and deserve to be one of the Chosen to come along with me into my married life.

The concept behind the dish is based on Italian bruschetta, a typical appetizer you’ve probably had in Olive Garden or Maggiano’s. Crispy, crunchy, toasted bread drizzled in olive oil and topped with fresh tomatoes and herbs. That’s the traditional one, but many different takes have emerged and evolved. Such as this Cherry & Plum Bruschetta from Bon Appetit‘s new June 2013 issue, or these Zucchini Toasts from Sprouted Kitchen (kind of a “summer bruschetta”), or this incredible list of some creative ones on TheKitchn.com.

Anyway, this dish puts the traditional tomato bruschetta topping and puts it atop juicy, succulent, boneless chicken breasts, rather than crusty bread. It’s delightful.

BRUSCHETTA CHICKEN

Serves 4-8

2 large chopped tomatoes
3 Tbsp. minced basil
2 garlic cloves, minced
1/2 cup flour
2 eggs, slightly beaten
4 boneless, skinless chicken breasts, cut in half and pounded to uniform thickness
1/4 cup parmesan cheese
1/4 cup dry bread crumbs (I make my own by pulsing toasted bread in the food processor)
1 Tbsp. melted butter

Preheat oven to 375 degrees.
Combine first three ingredients. Set aside.
Place flour in a bowl. Crack eggs in another bowl. Dip chicken in flour and then in eggs. Place in greased 9×13″ baking dish.
Combine parmesan, crumbs, and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake for 20 minutes. Uncover, bake 5-10 minutes longer until brown.
Spoon tomato mixture over chicken, return to oven for 5 minutes or until tomatoes are warmed through and chicken is fully cooked (of course).

Joshua says: 10 out of 10. Joshua says this was some of the best chicken he’s ever eaten – so juicy, so tender! He attributed this to the fact that it was relatively fresh and had never been frozen, which I tried not to take as a complete and total slight of my cooking abilities. <wink>

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One thought on “Chicken Bruschetta

  1. Pingback: Braised Fennel with Saffron & Tomato | Feeding Joshua

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