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Bruschetta Chicken



  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4 (6 ounce) boneless skinless chicken breast halves
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped, or 1 pound red and yellow plum tomatoes, halved
  • 3 tablespoons fresh basil, minced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place flour and eggs in separate shallow bowls. Dip chicken into flour, then into eggs.
  2. Place in a greased 13 x 9 x 2-inch baking dish.
  3. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
  4. Loosely cover baking dish with foil. Bake at 375 degrees F for 20 minutes.
  5. Uncover; bake 5-10 minutes longer or until top is browned
  6. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken.
  7. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Nutrition Facts: 1 chicken breast half with tomato topping equals 380 calories, 14 g fat (5 g saturated fat), 185 mg cholesterol, 589 mg sodium, 19 g carbohydrate, 2 g fiber, 42 g protein


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