Happy Monday! Usually happy and Monday don’t work in the same sentence, but since it’s President’s Day, my husband and boys are home. And that makes it a happy Monday. 🙂
Sorry about my lack of online presence last week. It was one of the most stressful, busy seven days I’ve experienced in months. I was in charge of New Beginnings for 46 young women at my church, had to put together about 60 classmate Valentines, taught a class on Sunday, celebrated two of my sons’ birthdays, attended the Build Your Blog Workshop, baked cookies for a basketball banquet, prepared food for a funeral, and helped my son prepare for the high school Sweethearts Dance. Oh, and fought off a head cold. I absolutely would not have made it through without a break down if it wasn’t for the support of my rockin’ awesome husband. He bailed me out every single day, and I am so very grateful for him.
Things are looking much more calm this week, so I’m hoping I can get back on schedule. I am starting off the week by sharing a yummy chicken recipe. We eat a lot of chicken around these parts, and I am always looking for new chicken recipes. Enter Chicken Bruchetta.
I tweaked a couple of recipes that I found in my cookbook stash to come up with this one. Oh boy was it good! The tangy fresh tomato topping pairs perfectly with the salty crispy chicken. I hope you’ll give it a try!
3 boneless, skinless chicken breasts
1/3 cup flour
1/4 tsp salt
1/8 tsp garlic powder
2 Tbsp buttermilk
1/3 cup seasoned dry bread crumbs
1/4 cup parmesan cheese
1-2 Tbsp melted butter
2 tomatoes, diced (I used Romas)
2 cloves garlic, minced
1 Tbsp olive oil
2 tsp balsamic vinegar
1/4 tsp salt
4-6 fresh basil leaves, chopped
Combine flour, salt, and garlic powder in one shallow container. In a second shallow container, whisk together egg and buttermilk. In a third container, stir together bread crumbs and parmesan cheese. Dip each chicken breast in the flour mixture, then the egg mixture, then the crumb mixture. Place on a well greased cookie sheet. (I like to spray a cooling rack with cooking spray and place it in the cookie sheet, then put the chicken on top of that. Helps the chicken brown on the bottom.) Drizzle with melted butter. Bake at 375° for 25-30 minutes, or till chicken juices run clear. While chicken is baking, prepare tomato topping by stirring all ingredients together. Spoon tomato topping over chicken and serve immediately.
I could not find fresh basil, so I had to use 1/2 tsp dry basil instead. I was kind of bummed, but the chicken still tasted wonderful. I can only imagine how fantastic it would be with fresh basil!