Bruschetta Chicken

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2-3 garlic cloves, minced (approx. 1 tablespoon)
1 tablespoon olive oil
salt & pepper to taste
Preheat oven to 375 degrees.
Grease 9×13 baking dish.
Place flour & beaten eggs in separate shallow bowls or plates.
Dip chicken into flour, then into eggs.
Place chicken into baking dish.
Place croutons in a bag and hit it with a mallet until croutons are crushed.
Combine parmesan cheese, crushed croutons, & 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 (basil, garlic, olive oil, salt, and pepper).
Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.
Serve on a bed or rice, mashed potatoes, or pasta noodles.
For leftovers, microwave the chicken for one minute, then add new crouton crumbles and bake the chicken on 375 for about 5-7 minutes in a small pan.
*Note: Bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender or you can buy it canned already combined from Del Monte at the supermarket.
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