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

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

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

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.

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

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 Fortes - Visit Website

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

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