Bruschetta Chicken Recipe.

Need a shakeup in your weeknight dinner? Make this unique dinner! Crispy baked chicken topped with tangy bruschetta. This recipe is tasty and clean! it's under 300 calories. You can serve this with some roasted rosemary red potatoes and Brussels sprouts. I hope you like it!

4 servings

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

Ingredients:

Bruschetta

• 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

Chicken 

• 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

Topping:

*optional: 1/2 cup shredded part skim mozzarella cheese

Directions: 

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

Enjoy!

Source:callie cooks