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Bruschetta Chicken

23 Oct

We were having some dear friends over for dinner last night, and I could NOT think of what to make. Scanning through my Pinterest food board, I saw a picture of delectable looking chicken and, while my husband despises chicken, I figured I could make this yummy enough that he’d cave. Problem with the recipe? It had both gluten and dairy…so I tweaked it. Here you go!

Image

Bruschetta Chicken

Ingredients:

1/2 c. Bob’s Red Mill (or whatever) all-purpose gluten free flour in a shallow bowl

2 eggs, beaten in a shallow bowl

4 or 5 boneless, skinless chicken breasts

First Topping:

3/4 c. grated goat romano (can use parmesan…please use fresh)

1/4 c. gluten free breadcrumbs

1 tsp. garlic powder

1 tsp. Penzey’s “Pasta Sprinkle” (basil, oregano, garlic, thyme)

1 tsp. (approx) Olive Oil

Mix it all together in a bowl.

2nd Topping:

3 Tbsp. minced fresh basil

2 garlic cloves, minced

1 1/4 c. tomato sauce or diced tomatoes

salt and pepper

Mix this in a separate bowl

Preheat oven to 375 F and spray a 9×13 baking dish with olive oil. 

Dip chicken in flour, then eggs, then place in dish. Sprinkle with first topping, loosely cover with foil and put it in the oven for 30-40 minutes, until top is browned and chicken is cooked (165 degrees). Pour second topping over chicken and return to oven for another 5 minutes. Enjoy!

I served this with my “Uncanny Green Beans” and it was a perfect combination.

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Posted by on October 23, 2013 in Entree

 

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