Bruschetta Chicken

I made this recipe for the first time this week, and it was a big hit with John, Braxton and me! We ate it right up, and were wishing for more!

This recipe comes out of my Taste of Home cookbook, 2006 edition.


Bruschetta Chicken

1/2 cup all-purpose flour
1/2 cup egg substitute, or 2 eggs, lightly beaten
4 boneless skinless chicken breast halves
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.
2. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
3. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
4. 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

Nutrition Facts: one serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13g fat, 5g saturated fat, 86mg cholesterol, 623 mg sodium, 22g carbohydrate, 2g fiber, 36g protein.