Chicken Bruschetta

½ cup all purpose flour 

2 eggs, lightly beaten

4 boneless skinless chicken
breasts ( I use Organic Smart Chicken brand from Woodman’s)

¼ cup grated Parmesan
cheese  (I use Horizon Organic from Whole
Foods)

¼ cup dry bread crumbs   (I use Edward & Sons Italian from Whole
Foods)

1 TB butter, melted    (Land O’Lakes or Horizon Organic)

2 large tomatoes, seeded and
chopped  (I usually only use one)

3 TB of minced fresh
basil   (Or 1 1/2 TB of dried basil)

2 garlic cloves, minced

1 TB olive oil

½ tsp salt

¼ tsp pepper

1.     
Place flour and
eggs in separate shallow bowls. Dip chicken in flour then eggs.  Place in a greased 13x9x2 baking dish ( I
grease with melted butter).  Combine the
Parmesan cheese, bread crumbs, and butter. 
Sprinkle over the chicken.

2.     
Loosely cover
baking dish with foil.  Bake at 375 for
20 minutes.  Uncover, bake 5-10 minutes
longer or until top is browned.

3.     
Meanwhile, in a
bowl, combine the remaining ingredients. 
Spoon over the chicken.  Return to
oven for 3-5 minutes or until tomato mixture is heated through. 

I make this with some fusilli
noodles (365 Brand from WF) tossed in a mix from Tastefully Simple. (Not
approved).   It is called Dried Tomato,
Garlic and Herb Pesto.  Follow the directions
on the bottle.  
I make my son’s chicken
without the tomato and basil topping.  He
says it’s too “spicy.” 
This used to be my favorite meal before going GFCF.  I have not attempted to make this GFCF yet as we are just now able to do eggs a little bit now.  I’m thinking I would just have to omit the parmesan cheese or try using some Daiya mozzarella cheese grated. 
*I got this recipe from The
Taste of Home Cookbook. 
Feingold Stage 2


Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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