Wednesday, June 19, 2013

Bruschetta Chicken


Well tomorrow David and I are officially on vacation for the next 10 days. We're headed to my hometown, Nashville, tomorrow and then fly to the beach on Saturday. We will be visiting one of my favorite places on earth, Seagrove Beach. I have so many memories in Seagrove, Seaside & Destin from vacations with my family, mother/daughter trips in high school & spending Spring Break there with in college. If we had all the money in the world, the first place I'd buy a vacation home would be on 30-A.

All that to say, I won't be posting recipes again until we get back but look for some fun updates from our trip over the next week. I am so looking forward to some rest and rejuvenation with my sweet husband.


This is one of David's favorite recipes, and I had most of the ingredients in the cabinet already, so I decided to make it this week before we left town.


For the chicken you'll need: whole wheat croutons, fresh basil, garlic, unsalted butter, 1 egg, roma tomatoes, whole wheat flour, balsamic vinegar, olive oil, salt & pepper. 

You can use store bought croutons, or make your own like I did.


Preheat oven to 375 degrees. Add 3/4 cup of croutons to a large ziplock bag.


Use a rolling pin to crush the croutons.


Pour the crushed croutons into a bowl.


Add 1 tablespoon of melted butter & 1 tablespoon of olive oil to the bowl.


Mix well.


Add 1/4 cup of whole wheat flour to a bowl. Dip chicken cutlet into flour, covering both sides. 


Beat 1 egg and add it to a separate bowl. Dip the chicken into the beaten egg, covering both sides.


Place chicken cutlets in a greased baking dish.


Sprinkle crouton mixture onto the chicken. Place in the oven to bake while you prepare the bruschetta.


Chop 2 roma tomatoes.


Chop 1/8 cup of basil.


Place tomatoes & basil in a bowl. Add 1 clove of minced garlic, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar and salt & pepper to taste. Mix well.


Remove chicken from oven and top with the bruschetta. Continue baking for about 10 minutes, or until center is no longer pink (165 degrees).


Remove from oven & serve immediately.


Bruschetta Chicken
Yield: 2 servings
  • 2 chicken cutlets
  • 2 roma tomatoes, diced
  • 3/4 cup whole wheat herb croutons
  • 1/8 cup fresh basil, chopped
  • 1 egg, beaten
  • 1/4 cup whole wheat flour
  • 1 T unsalted butter, melted
  • 1 T balsamic vinegar
  • 2 T olive oil
  • 1 garlic clove, minced
  • Salt & pepper 

Preheat oven to 375 degrees. Add the crushed croutons, melted butter & 1 tablespoon of olive oil to a bowl and mix well. Dip the chicken cutlets in the flour, then the egg and place in a greased baking dish. Sprinkle crouton mixture onto the chicken. Place the chicken in the oven to bake while you prepare the bruschetta. Add tomatoes, basil, garlic, balsamic vinegar & remaining olive oil to a bowl. Mix well, adding salt & pepper to taste. Remove chicken from oven and top with the bruschetta. Continue baking for about 10 minutes, or until center is no longer pink (165 degrees). 

Adapted from a recipe I found on Pinterest.


Whole Wheat Herb Croutons
Yield: 1.5 cups

  • 3 slices whole wheat bread, cut into 3/4 inch cubes
  • 1 T olive oil
  • 1 T italian herbs
  • Salt & pepper to taste

Preheat oven to 350 degrees. Toss all ingredients in a bowl and then spread out on a baking sheet. Bake, tossing every few minutes, until golden brown & crisp (about 10-15 minutes). Remove from oven and set aside to cool.


Recipe adapted from Whole Foods.


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