Chicken & Bruschetta Sauce

 Serves 4

(Image courtesy Kraft Foods)

I like so many Italian dishes. This is one of my favorites. It's a delicate dish with a wonderful flavor. The garlic is to my liking, but cut back one clove, if you like. A serving can be 1 or 2 of the tenderloin strips. Of course, you may have more (because it's so damn good...!), but make sure you don't get lazy and not do your exercise for the day...!

Oh, Palease...!™ Think you don't have time for this dish? Think again - you will not suffer without 1 hour of garbage television...!

I make this with ample amounts of cheese and kick the garlic up. I serve this with steamed broccoli and boiled potatoes, with a slight touch of butter added to each.

Guten Appetit…!

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Ingredients

• 2 eggs
• 1/2 cup all-purpose flour
• 2 tblsp water
• 1 tsp olive oil – for pre-greasing baking dish
• 1.5 lbs skinless, boneless, chicken breast tenderloins
• 8 oz. mozzarella cheese – freshly grated
• 8 oz. Parmigiano-Reggiano cheese – freshly grated
• 1 cup plain or Italian seasoned bread crumbs
• 1 can (14.5oz) diced tomatoes
• 1 tblsp. basil or 3 tablespoons minced, fresh basil
• 4 large garlic cloves, thinly sliced
• 2 tblsp olive oil – for the Bruschetta
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lemon


Preparation

Set Up:

1. Preheat oven to 375°
2. Slightly grease 13-in. x 9-in. baking dish with olive oil
3. Place flour, eggs and fresh bread crumbs in separate bowls
4. Whisk eggs & water until well blended and foamy

Prepare the Chicken:

5. Dredge chicken in flour and shake off excess
6. Dip into eggs, making sure strips are fully covered
7. Cover strips with bread crumbs, leaving one side uncovered
8. Place all breaded breast tenderloins tightly in a single layer into baking dish, unbreaded side down
9. Completely and evenly cover tenderloins with mozzarella cheese

Baking Steps:

10. Cover baking dish with foil to retain moisture.
11. Bake at temperature for 20-30 minutes - on middle oven rack.
12. Remove foil and continue baking 5-10 minutes longer; chicken should be done, tender and moist.

Finish the Bruschetta & Chicken:

13. Meanwhile, combine the remaining ingredients – diced tomatoes, basil, garlic, olive oil, salt & pepper in a large measuring cup (4 cups)
14. Pour Bruschetta evenly over the chicken
15. Evenly spread the Parmigiano-Reggiano cheese on top of the Bruschetta

Final Bake:

16. Return uncovered to the oven for 5-10 minutes, until Bruschetta mixture is thoroughly heated and the cheese is melted (I raise the baking dish in the oven 1 rack level and switch to broil until the cheese is golden brown).

Serve the Dish:

Serve 2 tenderloin strips per plate, with chosen side dishes
Squeeze a slight amount of lemon onto the Bruschetta – do not overwhelm.


Laß es Dir schmecken...!

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All text and recipes Copyright (C) 2010. Christoph G. Olesch. All rights reserved. Eat What You Want - A Diet For Real People and Eat What The Hell You Want - A Diet For Real People is Copyright (C) 2010. Christoph G. Olesch. All rights reserved.