If I had to pick my very favorite meal, this recipe would be it. My sister shared it with me after receiving it from a friend (thanks, Nicki!), and I promise it does not disappoint. If you're a fan of bruschetta, you'll love this. It takes a bit of time to prepare, but the chicken can be prepared in the morning (topping and all) and kept in the fridge until you're ready to cook it that evening.
I could go on about Bruschetta Chicken all day, but I won't :)...
Bruschetta chicken over linguine
½ cup flour
2 eggs lightly beaten
4 boneless skinless chicken breasts (if large, I often only use 3 and it fills up an entire 9x13 pan)
Topping for chicken
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tbsp melted butter
Bruschetta
8-10 Roma tomatoes
1/2 cup fresh Basil leaves, chopped fine
Garlic to taste (I love garlic and use 5-6 cloves)
Olive oil
Salt to taste
Instructions:
1. Pre-heat oven to 375 degrees. Take each chicken breast and pound between plastic or wax paper. Pound to about 1/4 inch thick.
2. Toss chicken in flour and coat well. Then lightly coat each piece in the egg mixture. Do not drench, just lightly coat. Then place flat in a 9x13 pan. Spread out chicken to cover entire bottom of the pan. (I usually cut my chicken in smaller pieces and just arrange them in the pan close together kind of like a puzzle.)
After you have arranged the chicken in the pan, take your topping and spread over the chicken.
3. Cover pan with tin foil the cook for 20 min. Then cook uncovered for 5-10 min to brown the topping.
4. While chicken is cooking, prepare bruschetta by removing seeds and dicing tomatoes. Mince garlic and combine tomatoes, basil, and garlic. Add olive oil and salt to taste.
5. When chicken is done cooking, spread the bruschetta over the chicken and put back in the oven for another 5 mins. Serve over linguine. We just scoop the chicken and bruschetta and put it over the pasta.
Bon Apetit!
I may or may not have taken the entire 9x13 pan of leftovers to the couch with me to eat while watching The Bachelor the last time I made this recipe. If you know me, that may not sound all that crazy, but be warned, you may find yourself doing the same thing!
