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Bruschetta Chicken

Bruschetta Chicken
We enjoy serving this tasty chicken to company as well as family. It looks like we fussed, but it's really fast. — Carolin Cattoi-Demkiw, Lethbridge, Alberta
4 ServingsPrep: 10 min. Bake: 30 min.

Ingredients

  • 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
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 375°. Place flour and egg substitute in separate
  • shallow bowls. Dip chicken in flour, then in egg substitute; place
  • in a greased 13x9-in. baking dish. In a small bowl, mix cheese,
  • bread crumbs and butter; sprinkle over chicken.
  • Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake
  • 5-10 minutes longer or until a thermometer reads 165°.
  • Meanwhile, in a small bowl, toss tomatoes with the remaining
  • ingredients. Spoon over chicken; bake 3-5 minutes or until tomato
  • mixture is heated through. Yield: 4 servings.
© Taste of Home 2013

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Bruschetta Chicken (continued)

Nutrition Facts: 1 serving equals 316 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 563 mg sodium, 22 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013