Recipe of the Month -  September

This month’s recipe is inspired by the Italian antipasti dish bruschetta.  Originally bruschetta consisted of roasted bread rubbed with garlic and topped with extra-virgin olive oil.  Variations have appeared using different toppings but the most popular outside of Italy involves basil and  fresh tomato.  In this recipe, chicken replaces the bread and makes a delicious weeknight dish that is special enough for company.  On a side note, the "ch" in Italian is always pronounced with a hard "k" sound and not the “sh” sound.

Bruschetta Chicken

2 6-ounce skinless boneless chicken breasts

2 tablespoons flour

1 egg, lightly beaten

3 tablespoons freshly grated parmesan cheese

3 tablespoons panko breadcrumbs

1 tablespoon olive oil

6 ounces fresh tomatoes, chopped (I like to use the Campari brand)

1 clove garlic, minced

1/2 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 ounces fresh mozzarella cheese, diced

3 tablespoons fresh basil, cut in chiffonade*

Preheat oven to 425 degrees, and grease a baking dish that is large enough to hold the chicken.

Trim chicken breast of fat and remove the tenderloin if still attached. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and pound chicken to even thickness. 

Combine breadcrumbs and cheese in shallow dish.  Place flour and beaten egg in 2 more separate shallow dishes. Lightly season chicken with salt and pepper.  Dredge each chicken piece (and each tenderloin if using) in flour. Dip in egg and then in breadcrumb mixture. Place in baking dish.

Bake for 20-25 minutes until chicken is just done.  Meanwhile combine tomatoes, garlic, olive oil, salt, pepper, and mozzarella in a bowl. 

Remove chicken from oven and spoon tomato mixture on top.  Reduce oven temperature to 350 and bake for 5 additional minutes until topping is heated and chicken is cooked.  Remove from oven and sprinkle with basil.

Serves 2 – can be easily doubled.

*chiffonade – cutting leaves(in this case basil) into long, thin strips. This is done by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

10/06/2011