Filed under: Food
I made some delicious chicken bruschetta on Saturday evening. Quick, simple, and delicious. Here’s the recipe:
You will need:
- Approximately 1/2 cup all purpose flour
- 1 – 2 eggs
- 1/4 cup plain (or Italian seasoned) bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon melted butter
- about 2 cups of diced tomatoes (any kind will do)
- 1 handful basil – chopped
- 1 clove garlic – pressed
- Olive oil
Put flour and egg in two seperate, shallow bowls. Dredge 2 chicken breasts in flour, then in egg. Place in shallow baking dish coated with non-stick spray. In a small bowl combine bread crumbs, cheese, butter, salt, and pepper along with some fresh herbs or your favorite Italian herb mix. Heap the bread crumb mixture on the chicken. Loosely cover pan with foil Bake for 10-15 minutes (depending on thickness of chicken). Uncover and bake 5 more minutes to crisp up.
Meanwhile, combine tomatoes, basil, garlic and a drizzle of olive oil in a bowl. Serve on top of chicken.
I also grilled some thin-cut baguette and heaped some of the tomato mixture on the toasts. Delicious!
As a quick side dish, I roasted some fresh green beans I got from Beth at Mayfair Farms. Toss the beans in olive oil, spread in a single layer on a baking sheet, then sprinkle with salt, pepper and parm. The beans roasted in the time it took the chicken to cook. They may not look beautiful in the picture, but they were scrumptious.
Now that’s what summer is all about!
Add a glass of Cotes du Rhone wine and you’re set!
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