Bruschetta Chicken

This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!

The ingredients are:

  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4-5 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. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
  2. Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

 

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