Tomato season is here! We planted a couple of cherry tomato plants in our garden this year and they have gone gang-busters! We have tomatoes coming out our ears, so I needed something for dinner that used up a lot of tomatoes. This bruschetta recipe is absolutely the best- the flavor is incredible! Throw it on some baked breaded chicken and you have an amazing meal! Even my kids gobbled this up, so it was a big hit with everyone.
1/4 cup grated Parmesan cheese (the kind in a container - we call it "shakey" cheese)
1/3 cup dry Italian bread crumbs
5 boneless, skinless chicken breasts
1 tablespoon butter, melted
1 1/2 cups tomatoes, diced (I used a mix of roma and cherry tomatoes because that's what I had on hand)
1 teaspoon minced garlic (I just use the kind in the jar)
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons fresh basil leaves, finely chopped (or 1 teaspoon dried basil leaves, but fresh adds a lot more flavor)
1 tablespoon balsamic vinegar
salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
Mix together bread crumbs and 1/4 cup Parmesan cheese and place in a bowl. Place flour and eggs in their own separate bowls.
Dip the chicken breast in the flour, then in the eggs, and then in the bread crumb/cheese mixture. Place chicken breast in prepared baking pan and then repeat with the remaining chicken breasts. Pour melted butter on top of the chicken. Bake for 30 minutes or until the insides or no longer pink and registers at 165 degrees.
While the chicken bakes, mix the tomatoes, garlic, oil, cheese, basil, balsamic vinegar, and salt and pepper. Let it sit for about 15 minutes so that the flavors can meld together. When chicken is finished cooking, spoon some of the fresh tomato mixture on each chicken breast and serve.