Recipe Instructions:
Ingredients
Bruschetta
5 Tomatoes
2 tbsp Balsamic Vinegar
small Bunch Basil
1 tbsp Garlic
2 tbsp Olive Oil
1/2 tsp Chili Flakes
Salt and Black Pepper
Almond Crusted Chicken
3 Chicken (breast pieces, slit length-wise to get 6 pieces )
2 Egg(s) (beaten until foamy)
2 Cup Almond Meal (coarse, if not looking for gluten free then use Italian Bread Crumbs.)
1 tsp Italian Seasoning
2 tbsp Italian Parsley (chopped)
2 tbsp Sun-dried Tomatoes (minced (optional))
1/4 tsp Chili Flakes
1 Cup Mozzarella Cheese (shredded)
Salt and Black Pepper
Oil Spray (or few tsp oil for baking)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Directions
4/6/23, 10:28 PM Almond Crusted Baked Bruschetta Chicken
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1. Heat olive oil in small pan until just warm. Add minced garlic and chili flakes. heat for 10
second and take off heat. Set aside.
2. In a bowl, add diced tomatoes (seeds removed), flavored garlic chili oil, balsamic,
chiffonade basil with 1/4 tsp each of salt and black pepper. Toss to combine. Taste and adjust
salt. Cover and set aside. Additional Notes: Keep tomato seeds to add to a stew or sauce or
curry paste.
3. Preheat oven at 375 degrees Fahrenheit. In two wide dishes, prepare chicken dredge. Dish
1- eggs, salt and black pepper. Dish 2- almond meal, chili flakes, garlic powder, onion powder,
parsley, italian seasoning with a tsp of salt and 2 tbsp minced sundried tomatoes (optional)
4. Prepare a baking sheet with foil or parchment paper. Dip each chicken piece in egg wash.
Let the access drip, then place in almond meal mixture. Press to adhere coating onto chicken.
Place in baking sheet. Repeat for all chicken pieces.
5. Cook at 375 for 30 minutes or until topping is brown and chicken is cooked through. (170
degrees on Instant read thermometer.) Remove sheet pan from the oven, top with shredded
cheese. (divide equally among baked chicken pieces) Broil until cheese has melted.
6. Top with Bruschetta topping. Serve and enjoy!
