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 bread crumbs
1 Tbsp. melted butter
2 large tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 tsp olive oil
1 tsp salt
¼ tsp pepper

INSTRUCTIONS

Place flour and eggs in two separate bowls. Dip chicken in flour and then the eggs. Place pieces in a greased 13x9-inch baking dish. Combine the cheese, bread crumbs and butter; sprinkle over the chicken. Loosely cover the dish with foil and bake at 375°F for 20 minutes. Uncover and bake 5-10 minutes longer or until top is browned.

Combine in a bowl the tomatoes, basil, garlic, oil, salt and pepper. Spoon over the chicken and return to the oven for 3-5 minutes or until mixture is heated through.

4 servings