I'm starting to get used to the idea of having a "stay-at-home-husband" these days. I have come home to a wonderful home-cooked meal every day this week. It's been so nice - I'm not sure I want him to go back to work.
Tonight - we had Bruschetta Chicken served over whole wheat linguine noodles and steamed green beans. It was a pretty fabulous dinner - my husband is the BEST!
1/2 Cup Flour
2 Eggs, Lightly Beaten
2 Boneless, Skinless Chicken Breasts
1/4 Cup Grated Parmesan Cheese
1/4 Cup Dry Bread Crumbs
1 Tbsp Melted Butter
2 Large Tomatoes, Seeded & Chopped
3 Tbsp Minced Fresh Basil
2 Garlic Cloves, Minced
1 Tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
Cut chicken breasts in half and pound flat.
Place flour eggs in separate shallow bowls. Combine the Parmesan cheese, bread crumbs and butter and place in another shallow dish. Dip chicken in flour, then in eggs and finally in the bread crumb mix, turning to coat. Place in a greased 9 x 13 baking dish.
Loosely cover the baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover and bake an additional 5 to 1 minutes longer until the top is browned.
While chicken is baking - in a bowl, combine the remaining ingredients. Spoon over the chicken and return to the oven for 3 to 5 minutes or until tomato mixture is heated through. Serve over warm noodles (optional).
Nutritional Information (Approximately for 4 oz Chicken with tomato topping):
Total Calories: 380 cal
Total Fat: 14 g
Total Carbs: 19 g
Total Protein: 42 g