Recipe

ALMOND-CRUSTED BRUSCHETTA CHICKEN

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When we first got married I made bruschetta chicken all the time. And every time I made it we loved every bite.

Fast forward a few years and add the stress of a kid, a cross-country move, and a husband in dental school and you’ll find that some things got lost along the way. Our yummy bruschetta chicken fell off the grid. This week I had flashbacks of our old favorite and decided it was time to bring this dish back into our kitchen! Since I hadn’t made it in years I decided to make a few changes to add more flavor and nutrition.

Instead of using white flour to make the breading I used almonds with a small amount of whole wheat flour. I love any opportunity to add more protein and remove refined grains. Almonds are a particularly healthy choice for several reasons. They are high in both protein and fiber, both of which are lacking in white flour. Almonds also contain vitamin E (an antioxidant), meaning that they help provide a defense system in our cells against oxidation. Plus, they are so tasty and are an ingredient that I typically have in my pantry. No need to buy ingredients that you’ll never use again. I’m always a big proponent of keeping almonds on hand as a healthy snack, but there are so many other ways to enjoy the flavor and nutrition of almonds!

Fresh ingredients, high in protein, and no added sugar: this almond-crusted bruschetta chicken recipe is a keeper!
Author: Elizabeth Abrahamson
Recipe type: Dinner
Serves: 4
INGREDIENTS
  • 4 chicken breasts
  • ½ cup sliced almonds
  • ¼ cup whole wheat flour
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp Italian seasoning
  • ⅛ tsp pepper
  • 2 eggs
  • 2 large tomatoes, diced
  • 3 T chopped fresh basil
  • 1 T olive oil
  • 2 garlic cloves, minced
  • dash of salt and pepper
INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Combine almonds, flour, garlic powder, salt, Italian seasoning, and pepper in the food processor. Blend until combined into a crumb-texture.
  3. Whisk eggs in a separate bowl.
  4. Dip each chicken breast in eggs, then in crumb mixture.
  5. Place on cooking rack and bake for 20 minutes.
  6. While chicken is baking, combine diced tomatoes, garlic, basil, olive oil, and remaining salt and pepper to make the bruschetta.
  7. Evenly top each cooked chicken breast with the bruschetta and return to the oven for about 5 more minutes.

I served this with roasted zucchini seasoned with a touch of bread crumbs, Parmesan cheese, garlic powder and Italian seasonings. I wish I had made double the veggies too because they were so tasty too!

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