Bruschetta Chicken
We enjoy serving this tasty chicken bruschetta to both family and guests. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup egg substitute or 2 large eggs, beaten
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- 2 large tomatoes, seeded and chopped
- 3 tablespoons minced fresh basil
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
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1Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
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2Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°.
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3Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.
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