Tuesday, January 27, 2015

BRUSCHETTA CHICKEN

This is an old recipe I got from a TOH magazine probably 12 or 13 years ago.

1/2 cup all-purpose flour
1/2 cup egg substitute
4 (4-oz each) boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbsp butter, melted
2 large tomatoes, seeded and chopped
3 tbsp minced fresh basil
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13-in.x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°
Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings



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