bruschetta chicken
Chicken breasts in a casserole with all the familiar and absolutely delicious flavors
of Bruschetta. This is a delicious meal and looks attractive as well. Something you can serve to company, if desired, I think.
2 eggs
2 tbsp
water (30 mL)
1/2 cup Gluten-Free Bake Mix 2, OR almond flour (125 mL)
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)2
2 lbs 13
oz chicken breasts (1.3 kg)
Black
pepper, to taste
2 large
tomatoes, chopped
2 tbsp
olive oil, divided (30 mL)
2 tsp
crushed garlic (10 mL)
1 tsp
basil (5 mL)
1/4 tsp salt (1 mL)
1 cup
shredded Monterey Jack cheese (250 mL)
Preheat
oven to 375°F
(190°C). Spray 9 x 13-inch (23 x 33 cm)
casserole dish with nonstick cooking spray.
In medium bowl, combine eggs and water and beat with fork until frothy.
On plate, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese,
Italian seasoning, salt and black pepper; mix well. Push mixture to one side of the plate.
Slice chicken breasts longitudinally in half as if you were going to
butterfly them, but cut them right through. Coat chicken breast with 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 breast in prepared casserole
dish. Repeat with the remainder of the
chicken breasts. Bake uncovered 20 minutes. Remove from oven. Place Bruschetta topping without cheese on
chicken breasts. Drizzle with 1 tbsp (15
mL) olive oil. Bake lightly covered with
foil 5 minutes. Remove; sprinkle
Monterey Jack cheese over top of tomato topping. Place back in oven and bake uncovered a
further 5 minutes, or until chicken is cooked and juices run clear and the cheese is melted. (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, basil and
salt; set aside. Drain in a colander
just before using.
Yield: 6 servings
1
serving
450.3
calories
60.3
g protein
19.6
g fat
0.5 g fiber
4.3
g net carbs
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