Brushetta Chicken
November 11th 2014
Brushetta Chicken
Ingredients:
2 large chicken breasts, butterflied and pounder out
1 cup grated parmesan
1/2 cup shaved asiago
2 cups panko bread crumbs
3 Roma tomatoes, chopped
2 TBSP red onion, chopped
2 TBSP balsamic vinegar
Olive oil
2 tsp garlic, diced
Italian seasoning
red pepper
salt and pepper
garlic powder
1 egg
4 fresh basil leaves, chopped
Directions
1. Pound out chicken breast and season both sides with salt, pepper, and garlic
2. Whisk egg in a shallow dish with 2 tbsp warm water
3. In another shallow dish mix parmesan, bread crumbs, Italian seasonings.
4. Make your Brushetta topping for the chicken by combining the garlic, onion, tomato, basil, balsamic, basil, asiago cheese and 1-3 TBSP of olive oil. Mix and season to taste. Reserve until chicken is ready
5. Dredge chicken in egg and then pack the breading on the chicken. Toss it a few times and press it down to make sure you have a good coating
6. Heat a large pan with 2 TBSP olive oil. Cook chicken until crispy and dark brown which is above 4-5 minutes each side.
7. Serve chicken with a large scoop of Brushetta topping and extra cheese if you like
I served this dish with broccoli that I simply put in a 375 degree oven for 25 minutes with red pepper flakes, garloc, salt, pepper, 2 tbsp olive oil and 2 tbsp butter.
The white wine went well with this dish. I also wanted to show you this local NY merit that was pretty good. I had the merit over the weekend with Sweet Meaty Toni.
Enjoy
Julianne
Brushetta Chicken
Ingredients:
2 large chicken breasts, butterflied and pounder out
1 cup grated parmesan
1/2 cup shaved asiago
2 cups panko bread crumbs
3 Roma tomatoes, chopped
2 TBSP red onion, chopped
2 TBSP balsamic vinegar
Olive oil
2 tsp garlic, diced
Italian seasoning
red pepper
salt and pepper
garlic powder
1 egg
4 fresh basil leaves, chopped
Directions
1. Pound out chicken breast and season both sides with salt, pepper, and garlic
2. Whisk egg in a shallow dish with 2 tbsp warm water
3. In another shallow dish mix parmesan, bread crumbs, Italian seasonings.
4. Make your Brushetta topping for the chicken by combining the garlic, onion, tomato, basil, balsamic, basil, asiago cheese and 1-3 TBSP of olive oil. Mix and season to taste. Reserve until chicken is ready
5. Dredge chicken in egg and then pack the breading on the chicken. Toss it a few times and press it down to make sure you have a good coating
6. Heat a large pan with 2 TBSP olive oil. Cook chicken until crispy and dark brown which is above 4-5 minutes each side.
7. Serve chicken with a large scoop of Brushetta topping and extra cheese if you like
I served this dish with broccoli that I simply put in a 375 degree oven for 25 minutes with red pepper flakes, garloc, salt, pepper, 2 tbsp olive oil and 2 tbsp butter.
The white wine went well with this dish. I also wanted to show you this local NY merit that was pretty good. I had the merit over the weekend with Sweet Meaty Toni.
Enjoy
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