Paleo Bruschetta Chicken - Dump and Go Dinner
In my pre-Paleo days, I could scarf down some Bruschetta. It's been a couple of years since I've had that now, but that's okay because I've found a replacement: Bruschetta Chicken. It's easy. It's delicious. And I don't miss Bruschetta as an appetizer at all. Especially when I can have this chicken as a main course!
Ingredients
- ½ cups Arrowroot
- 1 teaspoon Sea Salt
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Basil, Dried
- 1 teaspoon Oregano, Dried
- 1 individual Egg
- 2 tablespoons Water
- 2 pounds Chicken, Boneless Breasts
- 13 ounces Diced Tomatoes, Fire Roasted
- 1 tablespoon chop Basil, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- On a rimmed plate, mix together arrowroot, sea salt, minced garlic, basil and oregano.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- On a rimmed plate, mix together arrowroot, sea salt, minced garlic, basil and oregano.
- Whisk together eggs and water in a bowl.
- Dredge chicken in egg then coat in in the arrowroot mixture and place on baking sheet.
- Bake at 375 for 45 minutes or until chicken is cooked through.
- While baking, warm fire-roasted tomatoes in a saucepan. Bring to a simmer and reduce heat.
- When chicken is finished baking, top with fire-roasted tomatoes and fresh basil. Serve and enjoy!