Bruschetta Chicken

Spring is officially here, which means there will be more grilling recipes in coming weeks. As soon as the rest of the snow melts off the grill. Until then, here's a taste of summer with fresh tomatoes and chicken.

INGREDIENTS:

1/2 cup all-purpose flour

1/2 cup egg substitute

4 boneless skinless chicken breast halves (1 pound)

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. x 2-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 bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

VERDICT:

There is so much to taste in this chicken recipe! The tomatoes! The fresh basil! The parmesan! It all melts together to make one delicious dish.

The only downfall was my overcooking capabilities. The chicken was still very much raw when I took it out after 20 minutes. So I gave it an extra 10. Too much time. That, plus the extra 5 without tinfoil, then the extra 5 with tomatoes... overcooked chicken. But it would have been delicious!