Bruschetta Chicken

Monday, we meet again.

Have you got a case of the Mondays today? I sure do. My parents are off to Amsterdam and Paris for the week, and the Kiwi and I are back at work after a great weekend of castles, hiking, and the Kocherball. Bummer, man. I can’t really complain though. We’re meeting up with them in the Black Forest on Friday, so life’s not that bad. I guess.

Today I thought I’d share my version of a Pinterest find. I made it for my mom when she was here back in April, and it was one of the first things she requested I make when they decided to come back this summer. This is super simple y’all. You can do with when you’re dead on your feet after a full day of running, bike riding, and walking 40 million miles; or just work.

Kiwi+Peach: Bruschetta Chicken

Bruschetta Chicken

{adapted for two from this Flickr}

The Chicken
2 chicken breasts
1/4 cup whole wheat flour
1 egg
2 tsp butter, melted
2 Tbsp whole wheat bread crumbs
2 Tbsp parmesan cheese, grated
1/2 tsp garlic salt

The Bruschetta
2 medium tomatoes
8-10 fresh basil leaves
5-6 fresh oregano leaves
1 clove of garlic, minced
1 tbsp olive oil
salt and pepper

The Pasta
4 oz whole wheat pasta
1/4 cup parmesan cheese
juice from 1/2 a lemon {about 1 tbsp}
1 clove of garlic, minced

Preheat the oven to 375°F/180°C. Using olive oil and a pastry brush, grease the bottom of a glass baking dish.

Measure your flour and put it in a shallow bowl.  In a separate bowl, crack your egg and scramble it a bit. Coat the chicken with the flour first, then dip it in the egg, and place it in the baking dish.

In a separate bowl, melt the butter and add then bead crumbs, cheese, and salt. Give it a mix, making sure that the butter is absorbed, then spoon it over the tops of the chicken breasts.

Cover it with tin foil and pop it in the oven. Set your timer for about 35 minutes.

While its baking, I go ahead and whip up the tomato topping and make my pasta. Since the tomato topping is essentially the ‘sauce’ for the pasta too I make a lot. Chop up everything and add it to a medium sized bowl. Give it a toss and let it sit for a bit.

When the timer goes off, remove the tin foil and spoon the tomatoes on top of the chicken breasts. Put it back in the oven {uncovered} for 5 more minutes so the tomatoes can get nice and warm.

For the pasta, boil your jug and cook the pasta according to the directions on the package {usually 11-13 minutes for whole wheat pasta}. Always remember to salt your water. It makes the pasta taste so much yummier! When its finished, drain the water and turn off the heat. Return the pasta to the pot and mix in the parmesan, garlic, and lemon juice.

Serve the chicken on a bed of pasta and dig in. I suppose you could forego the pasta altogether and have a nice salad with this instead of carbo-loading, but where’s the fun in that. {Just kidding. I think it would be real tasty!}

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