Chicken with Tomato Bacon Relish

2 lb boneless, skinless chicken breasts
2 large eggs
2 cups panko breadcrumbs
1 tsp dried basil
8 slices bacon, chopped
1 pint grape tomatoes, halved
1 Tbsp red wine vinegar
1 Tbsp brown sugar

Preheat oven to 425*. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season chicken lightly with salt and pepper. Beat eggs lightly in a shallow bowl. Stir together panko and basil in a separate bowl. Dip chicken in egg; dredge in panko mixture to coat. Place on a lightly greased rimmed baking sheet. Coat with cooking spray. Bake 20 minutes or until chicken is done. Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet. Add tomatoes to skillet, and cook until softened. Stir in vinegar, brown sugar, and bacon; cooking until sugar is dissolved. Serve bacon mixture over chicken.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user CRAZYCUTIE.