- 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
- 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 13-in.x9-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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Bruschetta Chicken
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"My family loved this recipe. Prepared it ahead of time and refrigerated for cooking later that evening. I had never made bruschetta before, but it was not difficult and it tasted delicious. Definitely will make again."
"Loved it!! Very easy to prepare. Not much prep time and delicious. Definitely will have it again soon."
"So delicious and easy to prepare! My husband and I both loved it! We let the tomato mixture marinate while the chicken cooked to let the flavors develop, which really added to the dish."
"So delicious. My husband loved it. I didn't have egg substitute so I just used a single egg. The fresh basil is really what makes the flavor amazing in the tomato mixture...I don't think it would taste the same with dried! So glad I bought some fresh because I almost just used what was in my cabinet. Would make this dish for company!"