Brushetta Chicken

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)

1/2 c. all-purpose flour
1/2 c. egg substitute
1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp. butter, melted
2 lg. tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 Tbsp. Olive Oil
1/2 tsp. salt
1/4 tsp. 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. 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 a meat thermometer reads 170°.

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

Result:

I had 3 large chicken breasts, so I sliced them in half lenfthwise to make 6. I didn't have egg substitute, so I just used regular eggs. I also only had 1 large tomato, which seemed to be enough. I used a little more parmesan and a little less bread crumb. It was delish! I will definitely make this again.