Chicken Bruschetta

Serves 4

Ingredients

Bruschetta Topping Ingredients:

2 large tomatoes, chopped

¼ cup fresh basil leaves, chopped

¼ tsp black pepper

¼ tsp garlic powder

 

Chicken Ingredients:

4 boneless skinless chicken breasts

2 egg whites

¼ cup milk (low-fat or nondairy)

½ cup almond flour/meal or wheat panko crumbs

½ tsp garlic powder

½ tsp black pepper

½ tsp dried oregano

Almond meal/flour can be used as a low-carb, gluten-free alternative to bread crumbs and AP flour. 

Almond meal/flour can be used as a low-carb, gluten-free alternative to bread crumbs and AP flour. 

Directions

1.     Preheat oven to 375 degrees F. In small bowl, mix together egg whites and milk. In a separate bowl, mix together the dry ingredients (almond flour/meal, garlic powder, pepper, oregano). Dip flattened chicken breasts into egg/milk mixture and then coat with dry ingredient mixture.

 

2.     Place chicken in nonstick skillet (optional 1 Tbsp olive oil or Pam cooking spray) over medium-high heat and cook 2-3 minutes each side until lightly browned.

 

3.     Remove chicken from skillet and place on baking dish (sprayed with non-stick cooking spray). Bake in oven for 20 minutes at 375 degrees F.

 

4.     While chicken is baking, combine all bruschetta topping ingredients in a medium-sized bowl, and refrigerate until chicken is done.

 

5.     Top the chicken off with the bruschetta topping and serve with a side of quinoa, rice, or whole wheat pasta and steamed vegetables. 

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