2 eggs
2 tbsp water (30 mL)
1/2 cup Gluten-Free Bake Mix 2 (125 mL)
1/3 cup grated Parmesan cheese, (75 mL)
(canned variety)
1/2 tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)2
2 lbs 13 oz chicken breasts (1.3 kg)
Black pepper, to taste
Bruschetta Topping:
2 large tomatoes, chopped
2 tbsp olive oil, divided (30 mL)
2 tsp crushed garlic (10 mL)

1 tsp basil (5 mL)
1/4 tsp salt (1 mL)
1 cup shredded Monterey Jack cheese (250 mL)

Preheat oven to 375°F (190°C). Spray 9 x 13-inch (23 x 33 cm) casserole dish with nonstick cooking spray. In medium bowl, combine eggs and water and beat with fork until frothy.

On plate, combine Gluten-Free Bake Mix 2, Parmesan cheese, Italian seasoning, salt and black pepper; mix well. Push mixture to one side of the plate.

Slice chicken breasts longitudinally in half as if you were going to butterfly them, but cut them right through. Coat chicken breast with egg wash. Place on dinner plate next to “flour” mixture and poke chicken breast with a fork in several places. Sprinkle with black pepper, to taste. Spoon “flour” mixture over chicken on both sides. Lay chicken breast in prepared casserole dish. Repeat with the remainder of the chicken breasts. Bake uncovered 25 minutes. Remove from oven. Place Bruschetta topping without cheese on chicken breasts. Drizzle with 1 tbsp (15 mL) olive oil. Bake lightly covered with foil 10 minutes. Remove; sprinkle Monterey Jack cheese over top of tomato topping. Place back in oven and bake uncovered a further 15 minutes, or until chicken is cooked and juices run clear. (You may need less time if the chicken breasts are not very thick.)

Bruschetta Topping: In medium bowl, combine tomatoes, 1 tbsp (15 mL) olive oil, crushed garlic, basil and salt; set aside. Drain in a colander just before using.

Yield: 6 servings

1 serving

450.3 calories

60.3 g protein

19.6 g fat

0.5 g fiber

4.3 g net carbs

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