Total TimePrep: 10 min. Bake: 30 min.
OMG! This is good! The only thing I did different was add balsamic vinegar as suggested in other reviews.
Delicious! I did add some balsamic vinegar to the bruschetta on the suggestions of several reviewers, making it more like authentic bruschetta. The only other thing I did differently was to use the bread crumbs to coat the chicken (after the egg dip) rather than to just place it on top of the chicken. I halved the recipe since there was only two of us, but I did make the whole recipe of the bruschetta. I tossed the extra onto some angel hair pasta and it made a nice side for the chicken. Will definitely make again.
I made this recipe this afternoon. Wonderful!!!!! Easy peasy.
I'd prepared this recipe when it first came out in Taste of Home. When I'd prepared it, my changes were: using 1 can (14.5-oz.) diced Italian tomatoes. The chicken was dipped in eggs, then in the flour. Baking time: covered for 20 minutes, uncovered and baked at least 20 to 30 minutes.
I have made this numerous times, it is absolutely delicious. It tastes like a high calories dish but it is not. I followed pdossantos suggestion, I dipped in flour, eggs then bread crumbs and poured butter over the chicken (the first time I made it I did follow directions exactly) I found this worked better for me. I also used basil paste, found in the produce department. It is on my every two week menu
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"Best chicken recipe you've ever made," say my husband and son- both of whom love food! Thanks Taste of Home
I made this for dinner last night and it was fantastic! The only change I made was using garlic powder instead of fresh cloves since I was too lazy to mess with the fresh stuff. My husband and 2.5 year old devoured it!