Bruschetta Chicken

One of my hubby’s favorite appetizers is bruschetta, he absolutely loves that awesome flavor of tomatoes, basil and olive oil on a crunchy slice of a baguette! But since we are watching our carb intake, I have been trying to find a way to satisfy his basil addiction without all those carbs. So I thought, how about a perfectly crunchy chicken breast topped with flavorful spoonfuls of bruschetta? This Bruschetta Chicken is loaded with healthy protein but it has the perfect combination of flavors that the hubby loves. And it was a hit, here at the Ranch! Healthy and Happy Hubby!!

Bruschetta Chicken

Ingredients

1/4 cup flour
1/2 cup of egg substitute (2 eggs beaten)
4 boneless, skinless chicken breast halves
1/4 cup parmesan cheese, grated
1/4 cup dried bread crumbs
1 Tsp butter, melted
3 roma tomatoes, seeded and chopped
4 oz of smoked gouda cheese, cubed
1/4 cup of fresh basil leaves, chopped
1 Tbsp olive oil
2 garlic gloves, minced
1/2 tsp salt
1/4 tsp black pepper

Instructions

1. Preheat oven to 375 degrees

2. Place flour in a shallow bowl and place egg substitute in a separate shallow bowl

3. Dip chicken breasts in flour and then into the egg substitute and place in a greased 13 X 9 inch baking dish

4. In a small bowl, mix cheese, bread crumbs and melted butter, sprinkle over chicken breasts

5. Loosely cover baking dish with foil and bake for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 165 degrees

6. While chicken is baking, mix tomatoes, basil, gouda cheese, olive oil, garlic and salt and pepper in a small bowl

7. After chicken is done, spoon tomato mixture over chicken and bake for 2-3 minutes longer until tomato mixture is heated.

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