Here's a fun, low-cal version of a popular summer dish.
The flavors are amazing!
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Here we are and it's already August {my birthday month!}.
Once we've hit this corner of the summer things start to change around here. We leave for vacation in 4 days. School starts in a little over 3 weeks. Shopping for school supplies becomes a priority. You find your kids ending one sport only to start in another.
Oh, and did I mention school physicals?
Yeah, I spent 1.5 hours at the doctor's office yesterday with my three precious, darling and oh, did I forget to mention wild children who don't enjoy being stuck in a waiting room for 30 minutes? Listen kids, I didn't like it either. At one point it got so warm in there I started to dose off. When the doctor walked in she exclaimed, "Man it's warm in here!"
You think?
There is always that fun moment where she pulls up the growth chart for each of them. In your head you are thinking...are they healthy? Do I feed them the right foods? Can she tell that sometimes we eat popcorn for dinner?
In the end they were healthy. AND BIG. All three {with my youngest being slightly below the older two} being in the 97th percentile for height and weight. We have predicted heights for when they reach the age of 18 of 6'4, 5'9 and 5'7, respectively.
Giants, if you will.
Not surprising considering we aren't short people, but it does help to explain why I cannot keep an ounce of food in this house to last longer than a day.
For example, this chicken.
I made EIGHT PIECES. Eight glorious, delicious, fairly large pieces. That should feed five people right? Well, when the two older kids each want two, the husband eats two, I eat two and the little munchkin gets scraps of what's left...it's gone fast.
It was so good. So good!
It just might be my favorite dinner so far this summer. I wanted to lighten it up a bit as well, so I made a few changes. I swapped in whole wheat breadcrumbs instead of regular and when pan frying I simply gave the pan a light coat of cooking spray rather than a layer of cooking oil for them to soak in.
This resulted in a light, crispy chicken. And that topping???
Killer.
Unless you are living under a rock you know that bruschetta just screams summer. Fresh juicy tomatoes, sharp garlic and basil. That combination right there might be written on my tombstone. Throw in a drizzle of olive oil, a squeeze of lemon over the chicken and a balsamic glaze and I practically wet my pants.
And oh!
That balsamic glaze. Since I apparently DO live under a rock, it wasn't until about a month ago that I realized you could buy that darn stuff already bottled right there in the supermarket.
Goodbye to reducing my own on the stove! That stuff stunge my nose hairs and made the house stink. This bottled stuff is fantastic.
Make this tonight!
Better yet, invite a friend over to share with you. I love cooking and sharing a meal with other food lovers. Right now, I'm on a review team for the book Come & Eat: A Celebration of Love and Grace Around the Everyday Table by Bri McKoy.
I'm loving it! Why not invite a stranger to your table? Why not eat dinner on your front porch and say hi to everyone that walks by? Why not?
Just another one of my good reads going on right now!
Yield: 8
Skinny Chicken Bruschetta
prep time: 15 MINScook time: 23 MINStotal time: 38 mins
Crispy, crunchy chicken topped with a flavorful bruschetta topping of tomatoes, garlic and basil. Plus a sweet balsamic glaze! This dish screams summer.
INGREDIENTS:
- 8 boneless, skinless chicken breasts, pounded flat
- 3 eggs + splash of water
- 1 1/2 c. whole wheat Italian style breadcrumbs
- 1 c. shredded Parmesan cheese
- 1 T. Mrs. Dash all-purpose seasoning
Bruschetta Topping
- 1 c. grape tomatoes, chopped finely
- 2 cloves garlic, minced
- 5 leaves basil, chopped
- 1 T. olive oil
- balsamic glaze, for drizzling
- salt and pepper
INSTRUCTIONS:
- Preheat the oven to 425 degrees. Grease a large rimmed baking sheet and set aside. Heat another large skillet to med-high heat and coat with cooking spray. Allow to heat up while preparing the chicken.
- In a shallow bowl crack the 3 eggs and whisk together with the splash of water.
- In another shallow bowl combine the breadcrumbs, half of the Parmesan cheese and Mrs. Dash seasoning.
- To coat the chicken, dip in the egg, then the breadcrumb mixture coating evenly on both sides. Place in the hot skillet, cooking 3-4 minutes a side until golden brown. Transfer the chicken to the baking sheet. When all of the chicken has been browned, place the full baking sheet in the oven and cook an additional 15 minutes.
- While the chicken is baking, prepare the topping. In a bowl combine the chopped tomatoes, basil, garlic, olive oil, salt and pepper.
- When the chicken is done, serve directly off the baking sheet. Topping each chicken breast with the bruschetta topping, more Parmesan cheese and a healthy drizzle of balsamic glaze. Serve warm.
Created using The Recipes Generator
