Bruschetta Chicken

Here is the second recipe for bruschetta chicken! This one comes from The Taste of Home Classic Cookbook, my favorite cookbook. It has a nice breaded coating but doesn't require an extra dipping step so it's still an easy weeknight meal. I added a little balsamic vinegar to the tomato mixture because I love me some balsamic vinegar!

Bruschetta Chicken

Source: Taste of Home Classic Cookbook

1/2 cup all-purpose flour

2 eggs, lightly beaten

4 boneless skinless chicken breast halves (about 1 lb)

1/4 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 tbsp butter, melted

2 large tomatoes, seeded and chopped

3 tbsp minced fresh basil

2 garlic cloves, minced

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

2 tbsp balsamic vinegar, optional

Preheat oven to 375º. Place flour and eggs in separate bowls. Dip chicken into flour, then in eggs; place in a greased baking dish. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken. Loosely cover baking dish with foil. Place in oven and bake for 20 minutes. Uncover and bake for 5-10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken. Return to oven for 3-5 minutes until mixture is heated through. Enjoy!