"Being a mother is learning about strengths you didn't know you had, and dealing with fears you didn't know existed." -Linda Wooten

Tuesday, October 4, 2016

Tasty Tuesday - Bruschetta Chicken

*This recipe was originally found at Bruschetta Chicken www.food.com & tweaked a bit by yours truly

I really need to work on my photography skills. This pitiful picture absolutely does NOT do this recipe justice. This recipe has become a family favorite - and is perfect for summer tomatoes!!

1 lb. boneless, skinless chicken breast   **(I used chicken breast halves)
1 large egg, beaten
1/2 c. Italian Panko Crumbs
3 tbsp. extra virgin olive oil  (to cook the chicken in) **vegetable oil is pictured but EVOO is best
3 tbsp. extra virgin olive oil  (to be used in the bruschetta)
2 tbsp. balsamic vinegar
2 tbsp. chopped fresh basil
1/8 tsp. garlic powder
1/8 tsp. onion salt
1-2 tomatoes, chopped
salt & pepper to taste
shredded mozzarella cheese  (to be used for topping)


*Whisk together 3tbsp. of olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with salt and pepper, to taste. Allow to sit and marinate for at least 15 minutes, stirring occasionally.

*Dip each piece of chicken into the egg and then press into the panko crumb mixture to coat.

*Heat the oil over medium heat in a large sauté pan or skillet.

*Place the chicken in the pan and cook for 5-7 minutes on each side, or until chicken is no longer pick in the center, and has a golden brown color.

*Reduce the heat to low, leaving the chicken in the pan. Spoon the bruschetta over the chicken and top with mozzarella cheese. Cover the pan and cook just long enough for the cheese to melt.

*Serve the chicken with a side of veggies or salad and ENJOY!!

(again - the pictures just don't do this recipe justice. This was AWESOME! You will not be disappointed.)

Share some of your favorite go-to chicken recipes in the comment section below.

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