Bistro 39 Parmesan Chicken Bruschetta


• Four 4-ounce chicken breasts, pounded thin

• 1/2 cup flour

• 1 cup bread crumbs

• 1 cup Parmesan cheese

• 2 ounces egg whites

• Dash of salt and pepper

• 1 ounce lemon juice

• 1 ounce olive oil

METHOD: Butterfly chicken breast, top with lemon juice, olive oil, and salt and pepper, then pound thin. Dip into flour, then egg whites. Last, coat with parmesan cheese and bread crumbs.

Pan fry in olive oil until golden brown. Finish in a 350 degree oven for 10 minutes.


• 2 tomatoes, finely diced

• 2 cloves chopped garlic

• 1/2 cup olive oil

• 2 ounces basil

• 1/2 cup Parmesan cheese

• 2 ounces balsamic glaze

• Salt and pepper to taste

Mix all ingredients together; let marinate for at least 1 hour. Top chicken with bruschetta and balsamic glaze.

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Posted by Staff on Mar 20, 2014. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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