Login
Create Account
Bruschetta Chicken
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Baked chicken coated with wheat germ and seasonings, topped with Bruschetta topping and mozzarella.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: Italian
-
Prep Time: 20 min(s)
-
Cook Time: 50 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: May 28, 2020
Number of Servings:
Ingredients:
- 2 - eggs
- 2 tablespoons - water
- 1 cups - wheat germ
- 1/3 cups - grated Parmesan cheese
- 1/2 teaspoons - Italian seasoning
- 1/2 teaspoons - salt or more to taste
- 1/8 teaspoons - black pepper or more to taste
- 4 - chicken breasts
- 2 - large tomatoes chopped
- 2 tablespoons - olive oil
- 2 teaspoons - crushed garlic
- 1 cups - chopped fresh basil
- 1 cups - shredded or thinly sliced fresh Mozzarella cheese
Directions:
Preheat oven to 375° F. Spray casserole dish with nonstick cooking spray.
In medium bowl, combine eggs and water and beat with work until frothy. Set aside.
In a separate shallow bowl, combine wheat germ, parmesan cheese, Italian seasoning, salt and pepper and mix well. Set aside.
In medium bowl, combine tomatoes, olive oil, crushed garlic and basil. Set aside. Drain in a colander just before using.
Rinse all chicken breasts under running, cold water. Allow excess water to drip into sink. Coat chicken breasts with the egg wash. Place chicken on a flat surface and poke chicken breast with a fork in several places. Sprinkle with black pepper, to taste.
Spoon "wheat germ mixture" over chicken on both sides. Lay chicken breast in prepared casserole dish. Repeat with remainder of chicken breasts. Bake uncovered for 25 minutes; remove from oven.
Place Bruschetta topping on chicken breasts. Drizzle each chicken breast with olive oil. Cover with foil loosely and bake 10 minutes. Remove from oven.
Remove foil and sprinkle Mozzarella cheese over top of tomato topping. Place back in oven and bake uncovered for 15 minutes or until chicken is cooked and juices run clear.
Comments