CHICKEN BREAST CUTLET RECIPE RECIPES

Name: Bruschetta Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup all-purpose flour; 1/2 cup egg substitute or 2 large eggs, beaten; 4 boneless skinless chicken breast halves (4 ounces each); 1/4 cup grated Parmesan cheese; 1/4 cup dry bread crumbs; 1 tablespoon butter, melted; 2 large tomatoes, seeded and chopped; 3 tablespoons minced fresh basil; 1 tablespoon olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper

BRUSCHETTA CHICKEN RECIPE: HOW TO MAKE IT

Bruschetta Chicken Recipe: How to Make It image

We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/2 cup egg substitute or 2 large eggs, beaten
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Nutrition Facts : Calories 316 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat

SIMPLE CHICKEN PARMESAN RECIPE | ALLRECIPES

Simple Chicken Parmesan Recipe | Allrecipes image

Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories Chicken Parmesan

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

Steps:

In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
Bring 2 quarts of salted water to a boil in a large soup kettle.
In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

Nutrition Facts : Calories 714.7 calories, CarbohydrateContent 67.4 g, CholesterolContent 125.8 mg, FatContent 29.2 g, FiberContent 6.2 g, ProteinContent 45.6 g, SaturatedFatContent 6.4 g, SodiumContent 655.2 mg, SugarContent 2.9 g

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