Chicken Bruscetta Bake

• 3 chicken breasts
• 1 egg
• 14 cup flour
• 18 teaspoon fresh cracked pepper
• 14 teaspoon salt
• 23 cup Italian breadcrumbs
• 13 cup parmesan cheese
• 2 tablespoons butter, melted
• 1 cup roma tomato, diced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons parmesan cheese
• 2 tablespoons fresh basil leaves, finely chopped
• 1 teaspoon garlic, minced

1. Preheat oven to 375.
2. Spray a 9x13 glass pan with Pam.
3. Slice Chicken Breasts lengthwise.
4. Season flour with salt and pepper in bowl one, egg in bowl 2 (whipping with fork), and breadcrumbs and parmesan cheese in bowl 3.
5. Dredge chicken breast cutlets, one at a time, in seasoned flour, then egg, then breadcrumbs, placing in prepared 9x13 pan as you complete steps.
6. Drizzle melted butter over the 6 cutlets.
7. Bake in 375 degree oven for 20 minutes, or until crispy brown, or until internal temperature is 165, or juice run clear when pierced with fork.
8. Meanwhile, make the bruscetta by combining in a bowl the chopped tomatoes, olive oil, parmesan, garlic, balsamic vinegar, and salt and pepper to taste.
9. Stir gently and set aside to marinate.
10. Serve the Chicken Breasts with bruscetta tomatoes on top.

chicken breasts, egg, flour, fresh cracked pepper, salt, italian breadcrumbs, parmesan cheese, butter, roma tomato, olive oil, balsamic vinegar, parmesan cheese, fresh basil, garlic

Taken from www.food.com/recipe/chicken-bruscetta-bake-521546 (may not work)