Chef Melanie’s Weekly Recipe: Chicken Bruschetta
Chicken Bruschetta
Serves 4
8 thin sliced boneless skinless chicken breasts
½ cup flour
2 eggs beaten
1 ½ cups seasoned bread crumbs
6 ripe plum tomatoes diced
8 oz. Fresh Mozzarella diced
¼ cup thinly sliced red onion
1 clove garlic, minced
¼ chopped fresh basil
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt & pepper to taste
½ -1 cups vegetable oil for sautéing
Preheat oven 325
1. Season flour with salt & pepper. Dredge chicken breast in flour then in beaten egg and lastly in the bread crumbs. Set aside.
2. In a large sauté pan heat oil on med high heat. When the oil shimmers it is ready for the chicken. Add chicken breasts to oil and cook on either side until golden brown. Drain on paper towel then put on oven proof tray in the oven to stay warm.
3. In a bowl add tomatoes, mozzarella, onion, garlic & basil. Season with salt & pepper. Add the oil & vinegar. Mix well.
4. Remove chicken from oven and place on a serving tray. Top with tomato salad.
Chef Melanie's Corner | whitemtnguy January 9, 2010
