Friday, February 19, 2016

Panko Breaded Bruschetta Chicken


Wow, now that I have used panko bread crumbs, I doubt I'll EVER go back to regular breadcrumbs again!  The breading got so crispy in the oven, NO FRYING at ALL!  This is an easy, healthy meal that adjusts to the whole family.  My boys don't love the bruschetta, but they'll eat the chicken.  And I can add pasta or rice to the meal to make my husband happy, so it's a win-win!  You'll have to forgive my recipes.... I'm not great at measuring or following recipes for that matter (which is why I rarely bake), but you should be able to adjust to your needs easily.

What you'll need:
Boneless, skinless chicken breasts ( I think I had about 2 lbs)
Flour of your choice
Eggs ( I used 3)
Panko Bread crumbs
Tomatoes, probably 2
Red onion, 1 medium
Minced garlic, to taste
Basil, to taste

Optional:
Rice or pasta to serve the chicken on

Dredge the chicken cutlets in flour (I used a Ziploc for easy clean up), then dip in egg, finally coat with Panko.  Place on a cookie sheet and bake at 425 for about 20 minutes.

Meanwhile, in a chopper or food processor, chop the tomato, onion, garlic and basil until chunky.  Serve on top of the chicken.

If you are following 21 Day Fix, it's easy to measure out 1 red of chicken and one green (or a half) of the bruschetta topping.  I'd figure the panko to be at least a half a yellow to be safe.

I hope you enjoy!  This is one of my favorites.
The bruschetta topping


I love this chopper from Tupperware

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