Chicken Bruschetta Recipe #329024
From a checkout line cookbook - it was a really good one!
by Kymmarie
1 hour | 30 min prep
SERVES 4
Tomato Topping
- 1 cup tomato, chopped
- 3 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chicken
- 4 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 egg
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 3/4 cup Italian style breadcrumbs
- 2 tablespoons olive oil
- Mix tomato topping ingredients in medium bowl. Cover and refrigerate until serving time.
- Pound each chicken breast between plastic wrap until 1/4 inch thick. Sprinkle chicken with garlic powder and pepper.
- Beat egg and milk in shallow bowl with fork until blended. Spread flour on shallow plate. Spread bread crumbs on another shallow plate. Coat chicken with flour then dip into egg mixture and coat with bread crumbs.
- Heat 2 Tbl oil over medium-high heat. Reduce heat to medium. Add chicken; cook 10 to 15 minutes, turning once until crumbs are goldem brown and chicken is no longer pink in center.
- Serve tomato topping over chicken.
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5 stars