bruschetta chicken
Here is an easy, tasty casserole dish of
chicken breasts with all the familiar flavors of bruschetta. I am crazy about the flavors of bruschetta. This meal is worthy of serving to your guests and no way they would realize it is a low-carb meal. That's always the best part!
For other great Low-Carb, Gluten-Free recipes by the team & me:
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2 eggs
2 tbsp
water (30 mL)
OR simply use ground almonds
1/3 cup grated Parmesan cheese, (75 mL)
(canned variety)
1/2 tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black
pepper (0.5 mL)
6 chicken
breasts
Black
pepper, to taste
Bruschetta Topping:
2 large
tomatoes, chopped
2 tbsp
olive oil, divided (30 mL)
2 tsp
crushed garlic (10 mL)
1 tsp
basil (5 mL)
1 cup
shredded Monterey Jack cheese (250 mL)
Preheat
oven to 375°F
(190°C). Spray 9 x 13-inch (22 x 33 cm)
casserole dish with nonstick cooking spray.
In medium bowl, combine eggs and water and beat with fork until
frothy.
On dinner plate, combine Gluten-Free Bake Mix, OR ground almonds, Parmesan
cheese, Italian seasoning, salt and black pepper and mix well. Push mixture to one side of the plate.
Pat chicken dry with paper towels and remove any bits of bone. (Apparently, it is not recommended to wash chicken breasts!) Then
coat the chicken breasts with the egg wash.
Place on dinner plate next to “flour” mixture and poke chicken breast
with a fork in several places. Sprinkle
with black pepper, to taste. Spoon “flour”
mixture over chicken on both sides. Lay
chicken breasts in prepared casserole dish.
Repeat with the remainder of the chicken breasts. Bake uncovered 25 minutes. Remove from oven. Place Bruschetta topping on chicken breasts. Drizzle with 1 tbsp (15 mL) olive oil. Bake lightly covered with foil 10
minutes. Remove; sprinkle Monterey Jack
cheese over top of tomato topping. Place
back in oven and bake uncovered a further 15 minutes, or until chicken is
cooked and juices run clear. (You may
need less time if the chicken breasts are not very thick.)
Bruschetta Topping: In medium
bowl, combine tomatoes, 1 tbsp (15 mL) olive oil, crushed garlic and
basil. Set aside. Drain in a colander just before using.
Yield: 6 servings
1
serving
295.5
calories
32.5
g protein
11.6
g fat
4.0
g net carbs