Who says bruschetta has to be on a sliced baguette?
This tomato-mozzarella-basil bruschetta is served warm over crispy chicken, on a bed of greens. Alternatively, wrap it up in a tortilla, and enjoy a crispy bruschetta chicken wrap. Either way, delicious. Warm, juicy chicken, a crispy breading, warm slightly softened tomatoes that are just beginning to caramelize, melty mozzarella, and bursts of fresh basil.
I intended this recipe to be for four people, since I was at home with my family at the time. My brother left unexpectedly right before dinner, so we were down to three people. Proof of how good the meal was….4 servings was gobbled up by 3 people. My brother looked disappointed when he came home later and found out nothing was left.
That’s what he gets for leaving!
1.5 lb boneless, skinless chicken tenderloins
1 egg, whisked
3 Tbsp yellow cornmeal
2 Tbsp parmesan cheese
1 Tbsp white whole wheat flour
1 Tbsp olive oil
3 roma tomatoes, diced
fresh basil, chopped
mozzarella cheese, shredded
Preheat a nonstick skillet over medium heat. Whisk the egg in one small bowl. Combine the cornmeal, parmesan cheese, flour, garlic, onion, salt, and pepper in another small bowl. Dip the drained chicken in the egg and then in the cornmeal mixture. Using an oil mister, mist the nonstick skillet, then place the chicken in the skillet. Lightly mist the tops of the chicken also. Allow the chicken to cook for several minutes on both sides, until the chicken is no longer pink in the center. Remove from the skillet, slice into strips, and set aside. Place the diced tomatoes in the skillet and reduce heat to medium-low. As soon as the tomatoes begin to soften, remove the skillet from the heat and mix in the basil and sprinkle with mozzarella. When the mozzarella is melted, layer the chicken and tomatoes on a bed of salad greens. Enjoy!