Bruschetta Chicken from Ashley:
1/2 cup flour
1-2 eggs beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 T butter, melted
2 large tomatoes, diced
3 T minced fresh basil
2 cloves garlic, minced (approx. 1 teaspoon)
1 T olive oil
salt and pepper to taste
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour and beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons and melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.
*note: I make the bruschetta (tomatoes, garlic, basil, olive oil) in a blender or immersion blender.