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Bruschetta Chicken

My husband and I enjoy serving this tasty chicken to company as well as family. It looks like we fussed, but it's really fast and easy to fix. I found the recipe years ago and have made this dish many times. It usually prompts recipe requests. —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
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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.
Loosely cover baking dish with foil. Bake at 375° for 20 minutes.
Uncover; bake 5-10 minutes longer or until a meat thermometer reads
170°.
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.

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Bruschetta Chicken (continued)

Nutrition Facts: One serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13 g fat (5 g saturated fat), 86 mg cholesterol, 623 mg sodium, 22 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 starch, 1 vegetable.