So sorry I have been a little MIA lately. I kept telling myself I needed to write this post as I made and photographed it weeks ago, but I either was too busy, or too lazy to do it!
Normally I spend my Saturday mornings/afternoons working on my blog, but it’s been a couple busy weeks! Last weekend my best friend (basically my sister) and her friend came to visit me. I took Friday off and we spent it in Disneyland! It was such a great day!
Saturday the three of us met up with 3 other friends of mine, and we hung out at a pool in downtown LA and then went to see the amazing miss Taylor Swift!
It was such a great, long weekend with great friends! Nevertheless, I didn’t have any time to share a recipe with you all until now!
This recipe is tasty and unique! My boyfriend, Jake, makes the greatest bruschetta and I decided to enlist his help in making into a healthy meal. Baked, lightly breaded chicken, topped with tasty, tangy bruschetta. I recommend adding the optional red onion into the bruschetta, I just forgot to grab one at the store. In addition, adding the melted cheese really makes this. But without is good too! Both sets of nutritionals are below.
This is a clean recipe and is under 300 calories. I served this with some roasted rosemary red potatoes and Brussels sprouts.
Hope you like it!
Chicken with Jake’s Bruschetta
per serving (1 chicken breast with bruschetta): 257 calories, 4.5g fat, 470mg sodium, 14.5g carbs, 1.5g fiber, 4.75g sugars, 40g protein
4 roma/plum tomatoes, seeded & chopped
3 tbsp. chopped fresh basil
1/4 cup balsamic vinegar
2 tsp. extra virgin olive oil
1 tsp. minced/chopped garlic
1 tsp. chopped fresh rosemary
1/8 tsp. salt
Optional: ½ cup chopped red onion
Four 5-oz. raw skinless boneless chicken breast cutlets, pounded to 1/2 inch thickness
1/2 cup breadcrumbs
1 tbsp. Italian seasoning
1/2 tsp. garlic & onion powder
1/8 tsp. each salt and black pepper
2 large egg whites
*optional: 1/2 cup shredded part skim mozzarella cheese
To make bruschetta, combine all bruschetta ingredients in a large bowl, cover and refrigerate until ready to serve. (Letting it marinate in the fridge for a couple hours really enhances the flavor!)
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
Mix breadcrumbs, Italian seasoning, garlic & onion powder, salt & pepper. Place on a shallow plate.
Lightly beat egg whites and place on another shallow plate.
Season chicken with salt and pepper, if you like. One at a time, dip chicken in egg whites, dredge in breadcrumb mixture, and place on baking sheet. Lightly mist with nonstick spray.
Bake chicken for about 25 minutes, flipping halfway through.
If using cheese, sprinkle each chicken breast with 2 tbsp. mozzarella, and broil until melted, about 1 – 2 minutes.
Top chicken with bruschetta and eat up!
*If made with cheese, each serving will have 297 calories, 7g fat, 562mg sodium, 15g carbs, 1.5g fiber, 5g sugars, 40.5g protein