3-4 boneless, skinless chicken breasts
2-3 eggs, beaten
~1/4 cup grated Parmesan cheese
~2 cups dried bread crumbs
2 large tomatoes, chopped or about 2 cups canned tomatoes, drained well
1 1/2 t. dried basil or more to taste (about 3 tablespoons minced fresh basil)
2 garlic cloves, minced (~1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste
Mix the tomatoes, basil, garlic, olive oil and salt/pepper together. Set aside so the flavors can blend.
Beat the eggs, place them in a pie tin or flat plate. Mix the bread crumbs and Parmesan cheese together and place in another flat plate. Flatten the chicken breasts, dip in the egg mixture and then in the bread crumb/cheese mixture.
Place in a greased pan. Bake at 375 for about 30-40 minutes, until crust is browned and juices run clear. Top the chicken with the tomato mixture and bake for about 8 minutes longer.
Serve with baked potatoes.
I found the original recipe at Bakin' Bits and, like most recipes, modified it before I even tried it! I didn't have fresh basil on hand and no large tomatoes, only a few cherry tomatoes. So I drained a pint of home-canned tomatoes and mixed in a few fresh cherry tomatoes. Fresh basil would definitely give it a fuller flavor, but the dried basil was just fine. This is an easy recipe to double or triple. I rarely measure, but usually just eyeball the Parmesan and bread crumbs, so it's easy to adjust it to your tastes or needs.
This works just as well without breading the chicken.
This was definitely a keeper for our family.
This post was shared at Carole's Chatter,