Bruschetta Chicken

I'm sure like most, we are trying to get back into the swing of things not only from a schedule point of view but meals.  Through parties, family gatherings and travel, we've been pretty lenient on our girls about making the best eating choices.  There were probably one too many cookies, nights of buttered noodles instead of the meat of choice and more dips they knew what to do with.  Well, those lax days ended on December 31 when our travel came to and end and we could cook again.  I'm not sure about the sugar high myth but I do know that sugars, carbs and processed foods aren't healthy.  

Dinners have been a little bit rougher and the explanation of why snacks are no longer a daily ritual are frequent but overall, I'm excited to get everyone back on track.  With the holidays, I've been skipping my Healthy Eats Friday but rest assured...they're back starting tomorrow.

In the meantime, I have an awesome recipe that I modified a bit from my 'pin'.

 

Pinterest Inspiration:

 

 http://www.flickr.com/photos/meredithdavis/3517153046/in/pool-34955636712@N01/

My Results:

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated Parmesan cheese

Slices of mozzarella cheese
1/4 cup Italian Bread Crumbs
1 cup of cherry tomatoes sliced in half
3 tablespoons minced fresh basil
2 garlic cloves, minced

2-3 tbsp Balsamic Tomato Basil dressing
1 tablespoon olive oil
salt & pepper to taste

1. Preheat oven to 375 degrees. 

2. Grease 9x13 baking dish. 

3. Pound chicken breasts until flat.

4. Place flour/breadcrumbs & beaten eggs in separate shallow bowls.

5. Dip chicken into flour/breadcrumb mixture then in the beaten egg mixture. 

6. Place into baking dish. 

7. Sprinkle chicken with Parmesan cheese.

8. Bake for around 25 minutes, or until top is browned and chicken is cooked through. Since the breasts are thinner, they'll cook faster.

9. While the chicken is cooking, chop tomatoes. 

10. Add 2-3 tbsp of Balsamic Tomato Basil dressing and crushed garlic to the tomatoes.  If you don't have use balsamic vinegar.

11. Spoon mixture and add a slice of mozzarella or provolone cheese to chicken.  Return to oven for 5-7 minutes or until tomato mixture is heated through.

12. Once cheese is melted, remove from oven and serve alone or over a bed of pasta.  Enjoy!

I'm sure like most, we are trying to get back into the swing of things not only from a schedule point of view but meals.  Through parties, family gatherings and travel, we've been pretty lenient on our girls about making the best eating choices.  There were probably one too many cookies, nights of buttered noodles instead of the meat of choice and more dips they knew what to do with.  Well, those lax days ended on December 31 when our travel came to and end and we could cook again.  I'm not sure about the sugar high myth but I do know that sugars, carbs and processed foods aren't healthy.  

Dinners have been a little bit rougher and the explanation of why snacks are no longer a daily ritual are frequent but overall, I'm excited to get everyone back on track.  With the holidays, I've been skipping my Healthy Eats Friday but rest assured...they're back starting tomorrow.

In the meantime, I have an awesome recipe that I modified a bit from my 'pin'.

 

Pinterest Inspiration:

 

 http://www.flickr.com/photos/meredithdavis/3517153046/in/pool-34955636712@N01/

My Results:

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated Parmesan cheese

Slices of mozzarella cheese
1/4 cup Italian Bread Crumbs
1 cup of cherry tomatoes sliced in half
3 tablespoons minced fresh basil
2 garlic cloves, minced

2-3 tbsp Balsamic Tomato Basil dressing
1 tablespoon olive oil
salt & pepper to taste

1. Preheat oven to 375 degrees. 

2. Grease 9x13 baking dish. 

3. Pound chicken breasts until flat.

4. Place flour/breadcrumbs & beaten eggs in separate shallow bowls.

5. Dip chicken into flour/breadcrumb mixture then in the beaten egg mixture. 

6. Place into baking dish. 

7. Sprinkle chicken with Parmesan cheese.

8. Bake for around 25 minutes, or until top is browned and chicken is cooked through. Since the breasts are thinner, they'll cook faster.

9. While the chicken is cooking, chop tomatoes. 

10. Add 2-3 tbsp of Balsamic Tomato Basil dressing and crushed garlic to the tomatoes.  If you don't have use balsamic vinegar.

11. Spoon mixture and add a slice of mozzarella or provolone cheese to chicken.  Return to oven for 5-7 minutes or until tomato mixture is heated through.

12. Once cheese is melted, remove from oven and serve alone or over a bed of pasta.  Enjoy!