Bruschetta was one of those food items that I always desperately wanted to try while dining out, but because my husband is so picky, we've always gone with the more "safe" option on the appetizer list. Quite to my surprise, he made homemade Bruschetta for dinner on Valentine's Day last year and we both really enjoyed it! Now that I know he will eat it (and I obviously know he'll eat chicken), I thought that this recipe sounded perfect! I did make one revision, however. I did not have any fresh basil on hand and somehow, I was completely out of dried basil, so I used Italian Seasoning instead. I'm sure the basil would be delicious, but if you don't have any, the Italian Seasoning was quite tasty! I would definitely make this chicken again, but I would highly suggest adding salt to the flour or egg before coating the chicken. The topping on the chicken was really good, but if you didn't happen to get the topping with each bite, I felt that the actual chicken was a little bland. (Certainly nothing a little salt wouldn't fix!)
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 2 garlic cloves, minced 1 tablespoon Olive Oil 1/2 teaspoon salt 1/4 teaspoon pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan 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 a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)