It's been awhile since I cooked dinner on a Saturday night. And when I say awhile, I mean months. I won't lie, I hate cooking on the weekends...unless its summer. Something about winter and relaxing all day just doesn't put me in the mood to make dinner. The outcome is usually pizza or going out.
In an effort to break the cycle, I vowed I would cook even if I didn't feel like it. I wanted to make something simple yet delicious. This recipe definitely hit the spot. I'm a sucker for anything Italian so if it involves tomatoes, I'm all for it.
Simple: I threw it in the oven with some asparagus (on foiled baking sheets of course) and let it do its thing. No slaving over the stove and no clean-up!
Delicious: The chicken came out tender and juicy with the perfect crunch. The bruschetta mixture added flavor that is beyond words. As the breading soaks up the balsamic each bite is a flavor explosion.
Of course you can make it without the breading, but it's baked so a little bit of carbs is okay in my book.
NOTE: Since it's only the two of us, and since I despise leftovers, I usually only make enough for that meal. Simply up the measurements to adapt to your needs.
Ingredients:
1/4 cup flour
1 egg, lightly beaten
¼ cup grated fresh Parmesan cheese
1/4 cup dry Italian bread crumbs
2 boneless, skinless chicken breasts, pounded thin
1 Roma tomato diced
1 teaspoon freshly minced garlic
1 tablespoon olive oil
2 tablespoons fresh basil leaves, finely chopped
1 tablespoon balsamic vinegar
salt and pepper to taste
Directions:
Step1: Preheat oven to 375 degrees.
Step 2: Pound Chicken so its the same thickness
Step 3: In a bowl, mix the tomatoes, garlic, oil, basil, balsamic vinegar, salt and pepper (to taste). Let sit while the chicken bakes so the flavors blend together.
Step 4: Set-up your breading station. In one bowl mix together bread crumbs and freshly grated Parmesan cheese. In the Second bowl, add the flour. In the third bowl, add your egg and a tablespoon of water
Step 5: Dredge chicken in the flour and shake off excess. Then dip the chicken in the egg and then in the bread crumb/cheese mixture.
Step 6: Place chicken breast on a foiled baking sheet and bake for 30 minutes or until the insides registers at 165 degrees. Always test the temperature if you are unsure of the chicken is done.
Step 7: When chicken is finished cooking, spoon the bruschetta mixture on each chicken breast and serve.
Enjoy!
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