Parmesan Bruschetta Chicken recipe

4 boneless skinless chicken breast pieces
Flour to coat
2 eggs, beaten
1/4 cup Parmesan cheese, grated
1/4 cup bread crumbs
1 tablespoon olive oil
2 large tomatoes
1 tablespoon olive oil
2 garlic cloves, crushed
1/4 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 375 degrees F.

Mix Parmesan cheese with bread crumbs. Dip chicken breasts in flour, then dip in eggs and finally into bread crumb mixture. Lay coated chicken in a 9 x 13-inch baking dish. Drizzle with the olive oil. Cover with aluminum foil and bake for 20 minutes.

Uncover chicken and bake another 12 to 15 minutes, until crumbs are browned.

Meanwhile, cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes and toss with olive oil, garlic, basil, salt and pepper.

When chicken is cooked, divide tomato mixture and place equal amounts on each chicken breast. Return to the oven and heat through for about 3 or 4 minutes. Sprinkle extra Parmesan cheese on top if desired.

Serves 4.