Hun­gry Girl Crispy Bruschetta Chicken

Topped with fresh tomato and herbs, this zesty skil­let-easy chicken dish is ta­ble-ready in just 25 min­utes!

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1/2 seed­ed­cup chopped toma­toes

2 Tbs. chopped fresh basil 1 1/2 Tbs. bal­samic vine­gar 1 tsp. olive oil 1/2 tsp. chopped gar­lic 1/2 tsp. dried Ital­ian sea­son­ing 1/4 tsp. pep­per

5- oz. bone­less, skin­less chicken breast cut­let, pounded to 1/4" thick­ness

1/4 cup (about 2 large) egg whites

1/4 cup whole-wheat panko bread­crumbs

1/8 tsp. salt

In medium bowl, com­bine toma­toes, basil, bal­samic vine­gar, olive oil, gar­lic, 1/4 tsp. Ital­ian sea­son­ing and 1/8 tsp. pep­per. Place chicken in wide bowl; top with egg whites. Flip to coat. In an­other wide bowl, com­bine bread­crumbs, salt, re­main­ing 1/4 tsp. Ital­ian sea­son­ing and 1/8 tsp. pep­per. Shake chicken to re­move ex­cess egg whites; coat with seasoned bread­crumbs. Coat skil­let with cook­ing spray; heat over medium heat. Add chicken; cook, turn­ing, un­til cooked through, about 4 min­utes per side. Top chicken with tomato mix­ture. Cover; cook un­til hot, about 2 min­utes.

Serv­ings: 1. Cals.: 344. Pro­tein: 42 g. Fat: 9 g. (2 g. sat­u­rated). Chol.: 103 mg. Carbs.: 22 g. Sodium: 491 mg. Fiber: 3 g. Sugar: 7 g. Kitchen time: 15 min­utes. To­tal time: 25 min­utes.

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