Monday, January 21, 2008

Chicken Bruschetta

Who doesn't love an easy meal? Chicken, tomatoes, garlic... yum! I love regular bruschetta, so when I came across this recipe courtesy of MrsAllmyer on the Nest I knew I had to try it! I served it over some spaghetti, using the extra tomato mixture for sauce.

Chicken Bruschetta
Courtesy of MrsAllmyer, the Nest
3 servings


12 oz. chicken, pounded out to about 1/4-1/2 inch in thickness
1/4 cup flour
1 egg lightly beaten (I used egg beaters)
1/4 cup Italian seasoned breadcrumbs
1 can petite diced tomatoes (drained with liquid reserved)
handful of fresh basil leaves, chopped
2 cloves garlic, crushed
1 tsp olive oil
Salt and pepper
1/2 cup mozzarella cheese, shredded
3 cups cooked Angel hair pasta


-Bread just the top of the chicken tenders - dredge in flour, dip
in egg, coat with bread crumbs.
-Place the chicken breaded side up in a casserole dish lightly sprayed with olive oil.
-Bake at 375 for 15 minutes.
-Start a pot of boiling water.
-While the chicken is baking, drain the diced tomatoes and set the liquid aside.
-To the tomatoes add the fresh basil, crushed garlic cloves, salt and pepper.
-Drizzle with olive oil and let rest for about 10 minutes (or until chicken is done).
-While the chicken is cooking and the tomatoes are resting, drop the angel hair pasta in boiling water.
-After the first 15 minutes pull the chicken out and sprinkle with half of mozzarella cheese.
-Put back in the oven on broil for 2-3 minutes or until cheese is bubbly and breading is crispy.
-Top the chicken with the tomato mixture and put back in oven until the tomatoes are heated through.
-Serve with angel hair pasta and sauce.
-To make a sauce for the angel hair, put half of the tomato mixture in a
food processor and added the reserved liquid from the can and just heated

(based on modifications, includes pasta)

Calories 531.1
Total Fat 10.4 g
Cholesterol 77.1 mg
Sodium 858.1 mg
Potassium 163.8 mg
Total Carbohydrate 62.7 g
Fiber 5.1 g
Protein 45 g

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