Bruschetta Chicken Scaloppini

By FASCN8G

Ingredients

• Bruschetta:
• 4 chicken breasts
• 1 egg, beaten
• seasoned breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 lb linguini
• 1/4 cup olive oil
• 3 cloves fresh garlic, finely chopped
• 1 t red pepper flakes
• 6 Roma tomatoes
• 1/3 cup basil, chopped
• 2 cloves fresh chopped garlic
• 1 T olive oil
• 1 t balsamic vinegar
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

To make bruschetta, chop tomatoes and finely chop basil and garlic. Combine in bowl with olive oil, vinegar, salt and pepper to taste. Toss bruschetta together and place in refrigerator to allow flavors to meld.
Cut each chicken breast horizontally so 8 thin breasts remain. Place each piece between 2 pieces of plastic wrap and flatten slightly with mallet.
Preheat oven to 325.
Spray a baking dish with nonstick spray. Dredge each breast in beaten egg and breadcrumbs. Arrange in pan and bake for about 20 minutes or until cooked thoroughly.
Cook pasta until al dente. Heat olive oil in large skillet. Saute garlic in olive oil, until golden in color. Add red pepper flakes and season with salt and pepper. Toll pasta with garlic-pepper oil. Add chicken on top of pasta and top with bruschetta. Sprinkle parmesan cheese on top or bruschetta chicken. Place under broiler until cheese melts and serve immediately.