Chicken Bruschetta

Kelly made this recipe from the Taste of St. Michaels cookbook in June 2010. Delicious!
– Terry

Ingredients

• ½ cup flour
• 2 eggs, beaten
• 4 boneless chicken breast halves
• ¼ cup Parmesan
• ¼ cup breadcrumbs
• 1 tablespoon butter, melted
• 2 large tomatoes, seeded and chopped
• 3 tablespoons fresh basil, minced
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat oven to 375° F.
2. Place flour and eggs in two separate bowls. Dip chicken in flour and then the eggs.
3. Place dredged chicken in a greased 13×9-inch baking dish.
4. In a small bowl, combine cheese, breadcrumbs and butter; sprinkle over the chicken.
5. Loosely cover the dish with foil and bake for 20 minutes.
6. Uncover and bake 5-10 minutes longer or until top is browned.
7. In a medium bowl, combine tomatoes, basil, garlic, oil, salt and pepper.
8. Spoon tomato mixture over the chicken and return to the oven for 3-5 minutes or until mixture is heated through.

4 servings