Bruschetta Chicken
Bruschetta Chicken. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Place flour and egg substitute in separate shallow bowls. Transfer chicken from marinade onto grill surface and discard marinade.
Ingredients
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It’s 150 grams of chicken breasts
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Prepare 1 large of onion
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Prepare 1 of green pepper
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It’s 1 of carrot
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You need 1 of leek
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It’s 2 piece of bread
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It’s 1 tbsp of chilli sauce
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Prepare 2 tbsp of vegetable oil
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Prepare of salt and pepper
Steps
- Fry the diced boneless chicken breasts over medium heat until golden brown. Season to taste..
- In the same pan, stir fry the chopped vegetables over high heat no longer than 2 minutes..
- Add back the fried chicken breasts and mix with the chilli sauce..
- Remove the mix from the pan, put and press the bread slice for about 30 seconds on each side to soak up the juices..
- Serve the chicken and vegetables mix over the toasted bread..
Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Mix undrained tomatoes with stuffing mix and garlic and set aside. My tomatoes were on the large side, so. This was the bowl of bruschetta topping I had leftover after the dinner.
