Bruschetta Chicken

1/2 cup Italian bread crumbs (or flour)
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

I add chopped garlic to the bread crumbs also but we love garlic.
I like to make the bruschetta mixture (minus the tomatoes) in food processor, then stir in tomatoes.

Preheat oven to 375 degrees. Grease 9x13 baking dish. Place bread crumbs & beaten eggs in separate shallow bowls. Dip chicken into crumbs, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through (170 degrees). Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Serving Size: Makes 4 breasts