"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Parmesan Bruschetta Chicken Recipe

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This recipe for Parmesan Bruschetta Chicken, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Lamb
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breasts
flour
2 eggs, beaten
1/4 c. Parmesan cheese
1/2 c. bread crumbs
1/2 tsp. salt
1/4 tsp. ground pepper
2 tbsp. olive oil - divided
2 large ripe tomatoes
2 cloves garlic, crushed
1 tsp. dried basil

Directions:
Directions:
Preheat oven to 375. Dip chicken breasts into flour then into eggs. Place into a greased 9x13 dish. Stir parmesan cheese with bread crumbs and 1 tbsp. olive oil. Sprinkle over each chicken breast. Loosely cover dish with foil and bake in center of oven for 20 minutes. Cut unpeeled tomatoes in half, squeeze out seeds and juice. Chop tomatoes. Toss with 1 tbsp. olive oil, garlic, basil, salt and pepper. Uncover chicken and continue baking until crumbs are browned (about 12-15 minutes more). Heap tomato mixture onto each breast. Return to oven and bake until heated through- about 3 minutes.

Personal Notes:
Personal Notes:
Pat just loves this recipe, and he made sure I was to add it to the cookbook.

 

 

 

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