Chicken Bruschetta

By Addie

Easy enough for everyday yet nice enough for company. Fresh basil and tomatoes are eye and palate pleasing!

MY NOTES: Serve each breast on a slice of toasted Italian bread, to make it more like real brushetta?

Ingredients

• TOMATO TOPPING:
• 1 large tomato, chopped (1 cup)
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon olive or vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
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• CHICKEN:
• 4 boneless skinless chicken breasts (4 to 5 oz each)
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 egg
• 2 tablespoons milk
• 1/4 cup all-purpose flour
• 3/4 cup Italian style bread crumbs
• 2 tablespoons olive or vegetable oil

Preparation

Step 1

In medium bowl, mix tomato topping ingredients. Cover; refrigerate until serving time.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. Sprinkle chicken with garlic salt and 1/8 teaspoon pepper.

In shallow bowl, beat egg and milk 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.

In 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Reduce heat to medium. Add chicken; cook 10 to 15 minutes, turning once, until crumbs are golden brown and chicken is no longer pink in center. Serve tomato topping over chicken.
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Expert Tips:

Pronounced “broo-SHEH-tah” and meaning "to roast over coals," bruschetta traditionally refers to Italian garlic bread drizzled with olive oil.

Serve this flavorful chicken with slices of French bread and a fresh garden salad.
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REVIEWS:

I finally made this a few days ago I thought I was going to have some left for lunch the next day....boy was I wrong. I did cook my tomatoes a little longer only because I don't like raw tomatoes Nice ...Thanks for sharing.

I made this last night and to directly quote my fiance... "this chicken is awesome!" A few things... *I didn't have fresh basil so I used dried, but w/ fresh tomatoes. The dried version was just ok. I think it would've tasted much better with fresh. I served this over curly egg noodles which I doctored up with some butter, onions, capers, tomatoes, and kalamata olives. Perfect. And I recommend searing it in a cast iron pan for 5-6 minutes on each side till the bread crumbs are browned and then finishing it off in the oven till it's cooked, but nice and juicy in the middle.

My husband and I thought it was a hit. I used plum tomatoes and fresh basil. Instead of 4 chicken breasts I used 2 and the flavor was delicious. I will definitely make this a favorite family recipe. A+++++++++++

Since tomatoes are out of season (and I have a very picky husband when it comes to that), we used Italian diced tomatoes in the can. I'm sure fresh is better, and can't wait to try it, but even he liked it with the substitute!

Tried this recipe last night and it was a huge hit with my whole family!!!! Even the kids liked this and overall it was not hard to make. Had trouble finding fresh basil, but I used the dried basil from the seasoning aisle and it worked fine.