This is great with some pasta, a nice salad, come great bread and a glass of vino.
1/2 c. flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 c. grated parmesan
1/4 c. dry bread crumbs
1 T. butter, melted
2 large tomatoes, chopped
3 T fresh, minced basil
2 garlic cloves, minced
1 tbspn. olive oil
Salt and pepper to taste
Preheat oven to 375 degrees.
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then eggs and then place in greased 9×13-inch baking dish.
In a small bowl combine parmesan, breadcrumbs and butter. Sprinkle over chicken.
Loosely cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes or until chicken is done.
While chicken is cooking, combine tomatoes, basil, garlic, olive oil, salt and pepper in a small bowl.
Spoon over chicken and return dish to oven for an additional 5 minutes.
Did I change anything? I have made this dish like it is written above. I have also made a faster version in the skillet. I cut up the chicken in small pieces and cook in a pan and then add the parmesan through the salt and pepper to the skillet after the chicken is cooked. It’s good either way.
What does the family think? Hubby and I love this dish. Anything that has the word “bruschetta” in it and we are all over it. The boys like this dish without the tomatoes on top.
from Taste of Home