(Photo updated June 2014)
Last week, I had a very happy fiance! When he came home from work, I was making one of my new favorite recipes, Chicken Bruschetta. I had never made it for Corey before because it was something I discovered in one of my cookbooks while we were living apart and have adapted to make my own.
4 boneless skinless chicken breast
2 fresh tomatoes, diced
2 Tbsp basil (fresh is best but dried will still work if that is all you have available)
1 cup all-purpose flour
2 eggs, lightly beaten
1 Tbsp butter, melted
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
Fresh mozzarella cheese (this is optional and wasn't in the original recipe but there's a delicious restaurant in Jersey City that makes chicken bruschetta sandwhiches with fresh mozzarella)
1. In a small bowl, combine tomatoes, basil, garlic, salt, pepper, EVOO, and balsamic vinegar. If you can do this earlier in the day or the night before it will make it even better.
3. Place flour and eggs in separate shallow bowls.
4. Combine the Parmesan cheese, butter, and bread crumbs in a third bowl and set to side.
8. Uncover chicken and return to oven for ten minutes, or until the coating has begun to brown.
9. Top chicken with pieces of the fresh mozzarella cheese then return to oven for 5-7 minutes, or until it has begun to melt.
I served ours with a salad last night (again sans bread since we are dieting) but this meal is especially delicious with some garlic roasted asparagus and fresh Italian bread. Yum!