BRUSCHETTA CHICKEN

from Catherine Cassidy, Editor in Chief of Taste of Home

From the Taste of Home Best Loved Recipes Cookbook

Ingredients:	1/2 cup all-purpose flour 1/2 cup egg substitute 4 boneless skinless chicken breasts ( 4 ounces each) 1/4 grated Parmesan cheese 1/4 cup dry breadcrumbs 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

Directions:	1. Place the flour and egg in separate shallow bowls. Dip chicken in flour, then in eggs; place in greased 13 x 9 inch baking dish. Combine the cheese, breadcrumbs and butter; sprinkle over chicken. 2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; make 5 – 10 minutes longer or until a thermometer reads 170 degrees. 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.

Ingredients:

1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts ( 4 ounces each)
1/4 grated Parmesan cheese
1/4 cup dry breadcrumbs
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

Directions:

1. Place the flour and egg in separate shallow bowls. Dip chicken in flour, then in eggs; place in greased 13 x 9 inch baking dish. Combine the cheese, breadcrumbs and butter; sprinkle over chicken.

2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; make 5 – 10 minutes longer or until a thermometer reads 170 degrees.

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
prep: 10 min
bake: 30 min