Monday, February 7, 2011

Chicken Bruschetta

After all that yummy, fattening food for the Super Bowl, it's time for something a little healthier.

Chicken Bruschetta

Easy enough for everyday yet nice enough for company. Fresh basil and tomatoes are eye and palate pleasing!

Prep Time: 30 Min

Total Time: 30 Min

Makes: 4


Tomato Topping

1large tomato, chopped (1 cup)

3tablespoons chopped fresh basil leaves

1tablespoon olive or vegetable oil

1/4teaspoon salt

1/4teaspoon pepper


4boneless skinless chicken breasts (4 to 5 oz each)

1/2teaspoon garlic salt

1/8teaspoon pepper


2tablespoons milk

1/4cup all-purpose flour

3/4cup Progresso® Italian style bread crumbs

2tablespoons olive or vegetable oil


  • In medium bowl, mix tomato topping ingredients. Cover; refrigerate until serving time.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. Sprinkle chicken with garlic salt and 1/8 teaspoon pepper.
  • In shallow bowl, beat egg and milk with fork until blended. Spread flour on shallow plate. Spread bread crumbs on another shallow plate. Coat chicken with flour, then dip into egg mixture and coat with bread crumbs.
  • In 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Reduce heat to medium. Add chicken; cook 10 to 15 minutes, turning once, until crumbs are golden brown and chicken is no longer pink in center. Serve tomato topping over chicken.

High Altitude (3500-6500 ft):

No change.

Recipe from Pillsbury

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