Recipe: Oven-Baked Parmesan Chicken Breasts with Bruschetta Tomato Topping
- 2 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 4 boneless, skinless, chicken-breast halves
- 1¼ cups shredded, high-quality Parmesan cheese
- Nonstick cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes)
- ¼ cup chopped fresh basil
- 2 tablespoons minced red onion
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- Freshly ground pepper
- 1 bunch fresh arugula, washed and spun dry
1. Preheat oven to 375 degrees. Whisk Dijon and melted butter together in a medium bowl. Add chicken and toss to coat well. Sprinkle half of the Parmesan onto a large sheet of plastic wrap. Place chicken breasts on cheese, then dab the pieces around so the bottom surfaces pick up all the cheese. Repeat with remaining Parmesan, pressing the other sides of the chicken breasts into the cheese, so both sides are nicely coated.
2. Spray a baking sheet with cooking spray; lay out chicken pieces, spaced apart. Bake in preheated oven for about 20 minutes or until chicken is cooked through and juices run clear. Remove from oven and let cool before removing from pan. Then refrigerate until ready to serve.
3. To assemble the topping and serve the chicken: In a medium bowl, combine all the bruschetta ingredients. Slice the chilled chicken in ½-inch diagonal slices against the grain, being careful not to disturb the Parmesan coating. Arrange the arugula on a large platter and top with sliced chicken. Spoon the bruschetta topping down the center of the chicken. Garnish by sprinkling with a little shaved or shredded Parmesan cheese if desired.
Note: You can bake the chicken the day before serving, then slice and serve the chilled chicken with the fresh tomato topping.
From © 2004 Kathy Casey Food Studios®
Copyright © 2004 The Seattle Times Company