Bruschetta Chicken was a movement in suburban baked chicken breasts that's been celebrated everywhere from chain restaurants to Weight Watchers cookbooks. The home cooking community has spent decades searching for a fool-proof baked chicken that is moist, healthy, and full of flavor. While this recipe is not yet the Holy Grail of baked chicken, it is edging closer to perfection. I feel confident that the prefect baked chicken breast recipe will be created in our lifetime.
1/2 cup all-purpose flour 1/2 cup egg substitute 4 boneless skinless chicken breast halves (4 ounces each) 1/4 cup grated Parmesan cheese 1/4 cup dry bread crumbs 1 tablespoon butter, melted 2 large tomatoes, seeded and chopped 3 tablespoons minced fresh basil 2 garlic cloves, minced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper
Lighty salt and pepper chicken breasts. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
My recipe bookmarks are at capacity and it's time to start unloading some on ya'll. Everyone needs a few good cocktail recipes to pull out from time to time. Here are some I'm looking for an excuse to try out.
I used to think Nutella was something hipsters and Europeans ate to feel better than other people. Now, I am an addict who understands that it's a nuttier, more complex alternative to chocolate that you can eat for breakfast. I decided to make a mousse out of it for a quick Valentine's day dessert and was pretty pleased with the results.
I love crostini, goat cheese, and savory jams. So naturally I was sold when I founf this recipe on Made in Melissa's Kitchen. The jam and goat cheese combo is tangy, creamy, and rich. I licked my plate.
Crostini with Goat Cheese & Sun-Dried Tomato Jam
Sun-Dried Tomato Jam:
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved 1 tablespoon reserved olive oil 1/2 onion, thinly sliced 1 clove garlic, minced 1 1/2 tablespoons sugar 1/4 cup red wine vinegar 3/4 cup water 1/2 cup chicken broth 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
1 baguette, cut into 3/4-inch slices 1/4 cup olive oil Salt Freshly ground black pepper 5 ounces goat cheese, room temperature 2 teaspoons chopped fresh thyme leaves
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
Place the soft goat cheese in a small bowl. Stir in the thyme.
Spread the crostini with goat cheese and herb mixture and top with the Sun-Dried Tomato Jam. Transfer to a serving plate and serve.
My husband's favorite food is eggs. So, I am always looking for new and exciting ways to make egg dishes. This frittata recipe from In Sock Monkey Slippers is a welcome departure from our everyday eggs.
Spinach & Lemon Spaghetti Frittata with Feta and Basil
6 eggs 1/2 cup milk zest of 1 lemon 1 tsp lemon juice 1/4 tsp sea salt 1/4 tsp fresh ground pepper 2 tsp extra virgin olive oil 1 cup cooked spaghetti 1 cup baby spinach, chopped 3 Tbs feta cheese, crumbled 2 Tbs fresh basil, chiffonade (cut into thin strips)
Preheat oven to 400°F. Combine eggs, milk, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk until combined. Set aside.
Roughly chop the spaghetti. In an oven safe 10″ non-stick skillet, heat olive oil over medium-low heat and add the spaghetti or other long thin pasta such as capellini. Add spinach on top of the speghetti.
Next, pour the egg mixture onto the spinach and the spaghetti and lightly stir with a spoon making sure that the egg mixture evenly covers the pan. Simmer on medium-low for about 3 to 5 minutes until the egg begins to set or firm up.
Sprinkle the feta evenly across the top. Turn off heat and place the skillet in the oven for 8 to 10 minutes until the frittata is cooked through.
Allow to cool for 5 minutes then slide a knife or spatula around the perimeter of the frittata to loosen it from the pan. Carefully and quickly slide the fritatta onto a serving plate. Don’t be scared. If it breaks it will still taste good. Garnish with basil. Slice, serve, and enjoy.