Bruschetta Chicken
- 1/2 C flour or 1/3 C tapioca starch
- 2 eggs
- 2 1/2 pounds chicken tenders
- 2/3 C grated Parmesan cheese
- 2/3 C bread crumbs
- 2 1/2 T butter or coconut oil
- 2 tomatoes, seeded and chopped
- 1 1/2 T dried basil
- 5 garlic cloves
- 2 T olive oil
- 1 t salt
- 1/2 t pepper
Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.
Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes (convection). Uncover and bake 10 more minutes.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.
Tags: chicken