Bruschetta Chicken

Since the tomato season will be winding down soon, I thought I should hurry and post this recipe so that if anyone else would like to serve this they could easily find the recipe. (Feel free to come enjoy the last of daaaady's tomatoes if you do decide to make this.) The great thing about this dish is that even in the winter when you have to use hothouse tomatoes, the delicious vinaigrette gives the tomatoes a burst of flavor! And just as another little enhancement please try to pronounce this recipe post with Giada's accent, and if necessary expose a little cleavage, it will reinforce the authenticity of this delicious dinner. Buon Appetito!

Ingredients

1/2 cup grated Parmesan cheese

1/2 cup dry bread crumbs

3 Tablespoons butter, melted

2 eggs, lightly beaten

4-6 boneless skinless chicken breasts

2 large tomatoes, seeded and chopped

3 Tablespoons chopped red onion

3 Tablespoons fresh chopped basil

2 cloves garlic, minced

1 Tablespoon olive oil

1 teaspoon red-wine vinegar or balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Hot cooked pasta, buttered and seasoned with garlic and parsley, if desired.

Preheat the oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish, set aside.

In a shallow bowl (I use a pie pan) combine Parmesan cheese, bread crumbs and melted butter.

Place eggs in another shallow bowl. Dip chicken in eggs and then in breadcrumb mixture, coating both sides. Place in baking dish. Bake for 20 minutes.

While chicken is baking combine the oil, vinegar and seasonings and stir in the tomatoes and basil to make the bruschetta (again please insert Giada's accent. Cleavage optional.) Spoon over the chicken and return to the oven for 10 more minutes or until the bruschetta mixture is heated through and the chicken is done. Serve with hot pasta.