This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!
The ingredients are:
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 4-5 boneless skinless chicken breast halves
- 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
- 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 Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
- Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
- Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Here is a good recipe for Eggplant Parmesan. I have to say, not as good as grandmas but still very good. Now only if I could get my grandma to write down some of our families traditional Italian recipes I’d be happy, but older Italian women don’t follow recipes for Italian food they just make it like their mom taught them. Well that’s at least how it is in my family….. This recipe was very tasty and could be adjusted however you like it, more cheese, less cheese, more sauce, less sauce. I adapted the recipe from the cookbook How to Cook Everything by Mark Bittman. If you don’t have this book yet I would go get it. I have already gotten so many good recipes out of it and I have at least 50 others marked to try…… The ingredients are:
- 2 medium-to-large eggplant (2 to 3 pounds total)
- Salt (to taste)
- Olive oil as needed
- Flour for dredging
- Freshly ground black pepper to taste
- 2 Cups Basic Tomato Sauce (I made a very easy and quick tomato sauce but you could use what ever sauce you like)
- 2 Cups grated mozzarella cheese
- 1 Cup freshly grated Parmesan cheese
- Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm (as you can see I left the skin on). Cut it into 1/4 inch thick slices.
- When you’re ready to cook, preheat the oven to 350 degrees F. Start with about 5 Tablespoons of olive oil in a large skillet and turn the heat to medium – medium high. When the oil is hot (a pinch of flour will sizzle), dredge the eggplant slices, one at a time, in the flour (I season my flour with salt and pepper), shaking off the excess. Place in the pan, but do not crowd; you will have to cook in batches. Cook for 3 to 4 minutes on each side, until nicely browned, then drain on paper towels. Add more oil to the skillet as needed.
- Lightly oil a baking dish, then spoon a little of the tomato sauce into it. Top with a layer of eggplant, then a thin layer of each of the cheeses. Repeat until all the ingredients are used up. End with a thin layer of the cheeses.
- Bake for 20 to 30 minutes, or until the dish is bubbling hot.
(I served the eggplant with a simple green salad.)
I’m so excited! I tried two new appetizers last night for our families weekly dinner night and they both turned out fantastic! You know how it is when you try new recipes, you never know how it is going to turn out. That’s the risk we take right, but when something turns out great it makes all the wrongs worth it. Last night I had two successes! The first one is for an Olive & roasted pepper bruschetta. I was thumbing through an old December (2009) issue of Taste of home magazine when I came across these two recipes. They had an appetizer recipe contest and this recipe was one of the runner ups. You definitely need to like green olives to enjoy this recipe, which we all do. Even the kids liked them! Not to mention this was super easy to make. You could have these ready to go in 15 minutes. To save even more time you could make the topping ahead of time.
The ingredients are:
- 1/2 Cup grated Romano cheese (I had Parmesan so I used that instead)
- 1/2 Cup chopped pitted green olives
- 1/2 Cup chopped roasted sweet red pepper
- 2 tsp. olive oil
- 1/2 tsp. dried basil
- 16 slices French bread baguette (1/2 in. thick), toasted
Make sure that you have toasted your baguette slices. I almost forgot to do that. I put the slices on a cookie sheet and put them in the oven for a few minutes.
In a small bowl, combine the first five ingredients (I did not add the Parmesan cheese with the olive mixture because we have a couple of people who can’t eat it. So I sprinkled it over the tops of about half of them). Top each bread slice with 1 Tbsp. olive mixture.
I would definitely double this recipe next time. With our family they only lasted a couple of minutes!
( Thank you Taylor for being my hand model!)