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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I took a recipe I had, and because a lack of several ingredients, I revamped it. DH loved it even more and said I should post it. It provided us with a nice dinner. Ingredients:
1/4 cup all-purpose flour |
1 egg, beat with fork |
2 boneless skinless chicken breasts (total was about 9 ounces) |
3/4 tablespoon butter, melted |
2 tablespoons grated parmesan cheese |
2 tablespoons breadcrumbs, panko preferred |
1 (10 ounce) can rotel diced seasoned tomatoes and green chilies (for chili dishes) |
1 teaspoon minced garlic (or more) |
1/2 small red onion, diced |
1/2 teaspoon basil |
2 teaspoons olive oil |
kosher salt |
fresh ground pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Spray a 8 or 9 inch baking dish with cooking spray.
3. Put flour on plate and egg in bowl.
4. Dip chicken in flour and then into egg mixture.
5. Place in prepared pan.
6. Lightly salt and pepper chicken.
7. Combine Parmesan cheese, bread crumbs and butter until mixed.
8. Sprinkle over chicken.
9. Loosely cover with foil.
10. Bake at 375 degrees for 20 to 25 minutes.
11. Uncover and bake 10 to 15 minutes longer or until top is browned.
12. While chicken is cooking, in a bowl, combine tomatoes, garlic, basil, diced red onions and olive oil.
13. Remove chicken from oven when browned.
14. Spoon tomato mixture on chicken.
15. Sprinkle lightly with pepper again, if desired.
16. Return to oven and cook 5 to 7 minutes or until tomato mixture is heated through.
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