Chicken Bruschetta

One of my very first published recipes, back in July of 2014! Revamped with the same delicious tastes! Enjoy!

Serves 4

Ingredients

Bruschetta Topping Ingredients:

2 large tomatoes, chopped

¼ cup fresh basil leaves, chopped

¼ tsp black pepper

¼ tsp garlic powder

pinch of salt

Chicken Ingredients:

4 boneless skinless chicken breasts

2 egg whites

¼ cup milk (or almond milk for dairy-free)

½ cup whole wheat breadcrumbs (or almond flour/meal for gluten-free)

½ tsp garlic powder

½ tsp black pepper

½ tsp dried oregano

Almond meal/flour can be used as gluten-free alternative to bread crumbs and AP flour.

Directions

1.     Preheat oven to 375 degrees F. In small bowl, mix together egg whites and milk. In a separate bowl, mix together the dry ingredients (almond flour/meal or whole wheat breadcrumbs, garlic powder, pepper, oregano). Dip flattened chicken breasts into egg/milk mixture and then coat with dry ingredient mixture.

2.     Place chicken in skillet with about a tablespoon of oil over medium-high heat and cook 2-3 minutes each side until lightly browned.

3.     Remove chicken from skillet and place on baking dish (if using cast iron skillet, simply transfer to oven) sprayed with a bit of oil to prevent sticking. Bake in oven for 20 minutes at 375 degrees F.

4.     While chicken is baking, combine all bruschetta topping ingredients in a medium-sized bowl, and refrigerate until chicken is done.

5.     Top the chicken off with the bruschetta topping and serve with a side of quinoa, rice, or whole wheat pasta and steamed vegetables.