- 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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"Delicious!!! I even used drained petite diced canned tomatoes and it came out great."
"Nice change. Have made this twice & will make it again."
"I've made this twice now and I'd make it right now if I had a ripe tomato. One of hubby's new favorites!"
"Great recipe! My husband went nuts!"
"It was very easy to make and it was pretty good. felt like it could use some more flavor"