Bruschetta Breaded Chicken
This Bruschetta Breaded Chicken starts with a summery bruschetta made from plump cherry tomatoes, fresh basil, garlic, and a splash of olive oil and balsamic vinegar that is paired with a piece of crunchy oven-baked breaded chicken on a bed of spaghetti.
Servings: 6
Ingredients
Bruschetta
- 2 c cherry tomatoes, halved
- ⅓ c fresh basil, thinly sliced
- 1 garlic clove
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- salt, to taste
- black pepper, to taste
Breaded Chicken and Spaghetti
- 16 oz spaghetti
- 1 lb chicken tenders, trimmed
- ½ c whole wheat panko breadcrumbs
- ¼ c unbleached all-purpose flour
- 1 egg or egg white
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
Bruschetta
- Cut cherry tomatoes in half. Mince garlic. Slice basil into thin ribbons. Combine in medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper, to taste.
- Cover with plastic wrap and refrigerate until ready to serve.
Breaded Chicken and Spaghetti
- Preheat oven to 425°F.
- Combine bread crumbs, paprika, onion powder, garlic powder, parsley, cayenne pepper, and salt and pepper in a shallow dish. Set aside.
- Combine egg or egg white and a few tablespoons of water in a separate dish to create the egg white wash. Set aside.
- Add flour to a third dish. Set aside.
- Dredge chicken in flour. Then toss in egg wash. Coat with breadcrumbs. Turn the chicken over in breadcrumbs several times until well coated. Transfer to a baking sheet.
- Cook chicken 15 to 17 minutes, or until breading is golden brown and chicken is cooked through. Remove from oven.
- While the chicken is baking, bring a large stock pot of water to a boil. Add spaghetti and cook 6 to 8 minutes, or until al dente. Drain and coat lightly with olive oil. Set aside.
- Portion out spaghetti onto plates. Top with a piece of crispy chicken. Spoon a generous amount of bruschetta on top of chicken. Enjoy!