Bruschetta Chicken
- 1/2 cup all-purpose flour
- 1/2 cup egg substitute
- 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
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.
- 2. Loosely cover baking dish with foil. Bake at 375u0b0 for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170u0b0.
- 3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
allpurpose, egg substitute, chicken breast halves, parmesan cheese, bread crumbs, butter, tomatoes, fresh basil, garlic, olive oil, salt, pepper
Taken from www.epicurious.com/recipes/member/views/bruschetta-chicken-50159169 (may not work)