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Bruschetta Chicken

TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 4 servings.
We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute or 2 large eggs, beaten
  • 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

  • 1. 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.
  • 2. Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°.
  • 3. 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.

Nutrition Facts

1 serving: 316 calories, 11g fat (4g saturated fat), 75mg cholesterol, 563mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

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