Crispy Chicken Bruschetta

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Crispy baked chicken topped with fresh tomatoes mixed with plenty of garlic and balsamic vinegar.

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ingredients

For the crispy baked chicken:

• 1 pound boneless and skinless chicken breasts or thighs, pounded thin
• 1 teaspoon oregano (or Italian seasoning (link))
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour (gluten-free for gluten-free)
• 2 large eggs, lightly beaten
• 1 1/2 cups panko bread crumbs (gluten-free for gluten-free)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)

For the bruschetta tomatoes:

• 2 cups tomatoes, seeded and diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced/grated
• 2 tablespoons red onion, finely diced
• 2 tablespoons basil, thinly sliced
• salt and pepper to taste

directions

For the crispy baked chicken:

1. Season the chicken with the mixture of the oregano, onion powder, garlic powder, salt and pepper.
2. Place the flour in a wide bowl.
3. Place the egg in a wide bowl.
4. Mix the breadcrumbs and parmesan in a wide bowl.
5. Dredge the chicken in the flour, shake off the excess, dip into the egg, shake off the excess, and press it into the breadcrumbs to coat on all sides, before placing on a rack on a baking pan.
6. Optionally spray the chicken with oil.
7. Bake in a preheated 425F/220C until golden brown and cooked (165F), about 25 minutes.
8. Enjoy topped with the bruschetta tomatoes.

For the bruschetta tomatoes:

9. Mix everything!

Option: For crispier chicken, fry in oil in a pan!
Option: Drizzle with a balsamic reduction. (Simmer balsamic vinegar until it thickens.)

Nutrition Facts: Calories 352, Fat 12g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 526mg, Carbs 34g (Fiber 2g, Sugars 3g), Protein 36g

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