Thursday, May 31, 2007
I have seen a couple different variations of "chicken bruschetta" in other peoples blogs. While they all looked super tasty I wanted something a little closer to actual bruschetta. So I came up with this. It turned out great and this recipe fed 3 people.
6 chicken tenders pounded out to about 1/4-1/2 inch in thickness
about 1/4 cup flour
1 egg lightly beaten
about 1/4 cup Italian seasoned breadcrumbs
1 can petite diced tomatoes (drained with liquid reserved)
a handful of fresh basil leaves chopped
2 cloves garlic crushed
1 tsp olive oil
Salt and pepper (fresh ground)
1/2 cup mozzarella cheese, shredded
Angel hair pasta
Start by breading just the top of the chicken tenders - dredge in flour, dip in egg, coat with bread crumbs. Place the chicken breaded side up in a casserole dish lightly sprayed with olive oil. Bake at 375 for 15 minutes. Start a pot of boiling water. While the chicken is baking drain the diced tomatoes and set the liquid aside. To the tomatoes add the fresh basil, crushed garlic cloves, salt and pepper. Drizzle with olive oil and let rest for about 10 minutes (or until chicken is done). While the chicken is cooking and the tomatoes are resting drop the angel hair pasta in boiling water. After the first 15 minutes pull the chicken out and sprinkle with half of mozzarella cheese. Put back in the oven on broil for 2-3 minutes or until cheese is bubbly and breading is crispy. Then top the chicken with the tomato mixture and put back in oven until the tomatoes are heated through. Serve with angel hair pasta and sauce.
To make a sauce for the angel hair I put half of the tomato mixture in my food processor and added the reserved liquid from the can and just heated through.