Bruschetta Chicken

Bruschetta Chicken (Pan Fried)
Ingredients:
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs
• 1 can italian diced tomatoes
• 2 TB minced garlic 
• 1 tablespoon olive oil

Directions:

Dice chicken into bitesized pieces.  Heat oil in a pan.  Coat chicken in bread crumbs. Brown chicken until both sides are golden brown and inside is no longer pink.  In a small bowl, mix garlic and diced tomatoes.  Top chicken with tomatoes and parmesan cheese.  Serve hot.

Optional side: Spaghetti noodles make a great addition.

Bruschetta Chicken (Baked)

SERVINGS: 4
This recipe was in my recipe box with no note of where I got it from, sorry. 
Ingredients:
• 1/2 cup all-purpose flour
• 1/2 cup egg substitute
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 2 large tomatoes, seeded and chopped
• 3 tablespoons minced fresh basil
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

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



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