Thursday, January 6, 2011

Favorite Dinner Ever!

A friend of mine shared a recipe with me the other day for bruschetta chicken and I decided to go ahead and give it a try. I am not so good at picking winners when it comes to new recipes so I was a bit nervous but oh my goodness. It was amazing! This is probably one of the best meals I have made in a long time. I was thrilled because, for once, everyone liked it. 
Bruschetta Chicken. Yum!
I have had soo many requests for this recipe already so I thought I would pass it along to all of you. I served it with Ronzoni garden delight fettucine and asparagus. If you like bruschetta at all you will love this dish. I actually doubled the topping and used it for traditional bruschetta tonight. I am so excited for you to try this.  It actually is a really quick and easy meal that is sure to impress. The recipe calls for traditional bread crumbs but I use panko because it stays really crunchy while baking. Let me know what you think!

  • 4 Servings
  • Prep: 10 min. Bake: 30 min.


  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tablespoons minced fresh basil
  • 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 a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
  • Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
  • Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13 g fat (5 g saturated fat), 86 mg cholesterol, 623 mg sodium, 22 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 starch, 1 vegetable.

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