Bruschetta Chicken

No matter how you pronounce it, these flavors are great together! ;-)

1/2 c flour

2 eggs, lightly beaten

4 boneless skinless chicken breasts

1/4 cup grated Parmesan

1/4 c dry bread crumbs

1 tbls. melted butter

Bruschetta:

2 tomatoes, seeded and chopped

3 tbls. minced fresh basil

2 minced garlic cloves

1 tbls. olive oil

1/2 tsp. salt (or less)

1/4 tsp pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in the flour, then in eggs. Place in a sprayed baking dish.
2. Combine the Parmesan, bread crumbs and butter. Sprinkle over chicken.
3. Loosely cover the baking dish with foil. Bake at 375 for 15 minutes. Uncover and bake 15 minutes longer until top is browned.
4. Meanwhile, combine the remaining ingredients (tomato, etc.)
5. Put each serving on a plate and top with a little bruschetta for those who aren't foolish enough to think tomatoes are yucky.

NOTES:

• Italian herb seasoned crumbs would've been great too.
• I usually add more garlic to just about everything and did this time also. That was really not the best idea. Next time, I'll just dutifully stick to 2 cloves.
• I had 5 chicken breasts and actually there was a lot of topping. I could've done 6.