Monday, January 8, 2018
This bruschetta chicken was just as delicious as I thought it would be when I found it in my sister in law's recipe book when we visited over Christmas. How I love our new 9am church schedule. Gives me plenty of time to make a nice meal for dinner without the rush or slow cooker.
bruschetta chicken (La Canada ward's "favorites" cookbook)
1/2 cup flour
2 eggs, beaten
12 chicken tenderloin pieces
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs (Winco carries whole wheat breadcrumbs which I used!)
1 tablespoon butter
2 large tomatoes, seeded and chopped
3 tablespoons fresh basil (I had to use 1 teaspoon dried basil and threw in some chopped spinach for color)
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour then in eggs. Place in greased 9x13 pan. Combine Parmesan cheese, breadcrumbs and butter. Sprinkle over chicken. Loosely cover with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes. Meanwhile, in a bowl combine the rest of the ingredients. Spoon over chicken. Bake 3-5 minutes to warm topping.