Monday, October 18, 2010

Bruschetta Chicken

Adapted from Stephanie Cooks.

2 chicken breasts
1/4 cup Italian seasoned bread crumbs
1/4 cup panko
1 egg
Olive oil

1 tomato
1 clove garlic, cut in half
1 teaspoon dried basil
1 tablespoon olive oil
1 tablespoon balsamic vinegar

 Dice the tomato into small bites, removing the seeds and pulp. Toss the olive oil and vinegar together, add the tomato, basil, and garlic clove. Season with salt and pepper. Set in the fridge for at least an hour. In a small, shallow dish, combine the panko and bread crumbs. In a bowl beat the egg. Cover the bottom of a skillet with olive oil. Turn the heat on medium-high. Dip the chicken in egg, then the bread crumb mixture. Cook until golden brown on both sides and cooked through. Remove from the heat and set on paper towel to remove excess oil. Top each piece of chicken with 1/2 the bruschetta mixture

I served this with Creamy Parmesan Orzo, which was a great addition to an already yummy meal. The Bruschetta recipe is very similar to a Bruschetta I've made in the past which is delicious. I really enjoyed this recipe, it was a great blend of flavors and quite easy. The use of both breadcrumbs and panko made for a tasty but light breading, I highly recommend trying panko soon. I found it at walmart in both the baking aisle and the ethnic foods aisle. 4 Stars.

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