When the weather starts to turn cold and that fall feeling is definitely in the air, the desire to hunker down, build a fire and stay cozy sets in with me. I start to crave oven meals and familiar comfort food. Breaded chicken is always a favorite for sure, and while there’s nothing better than a fried chicken cutlet, I don’t always want the mess that comes along with it.
My recipe for Bruschetta & Gouda Baked Chicken, that I developed for Beemster, adds just a little twist on a family favorite and makes this dish just a little more special without adding a lot of effort. Reminiscent of Chicken Parmesan, these breaded chicken breasts are topped with prepared bruschetta and shredded Beemster Vlaskaas which is a mild and creamy Gouda.
You can prep and even bake the chicken ahead of time if you like to do Sunday meal prep, making this a great choice for weeknight dinners. But the added touch of bruschetta and Gouda make this an easy dinner for weekend entertaining as well.
- 1 egg
- 2 tablespoons milk
- 3/4 cup seasoned bread crumbs
- 1/4 cup grated Beemster XO (or grated Parmesan)
- 6 boneless skinless chicken breast halves
- 3/4 cup prepared bruschetta
- 1 1/2 cups shredded Beemster Vlaskaas (or your favorite Gouda)
-
Preheat over to 400˚F. Lightly beat egg with milk in shallow bowl. Combine bread crumbs with Beemster XO in another shallow bowl.
-
Season chicken with salt and pepper if desired. Dip chicken in egg mixture then crumb mixture.
-
Arrange chicken on lightly greased baking sheet and bake 15 minutes or until golden.
-
Spoon 2 tablespoons bruschetta on each chicken breast then sprinkle with Beemster. Bake 5 minutes or until chicken is done and Beemster is melted.
