In medium bowl, mix tomato, basil, 1 Tbsp oil, salt and 1/4 tsp pepper. Refrigerate until serving time.
Between pieces of plastic wrap, place each chicken and pound until 1/4 in thick. Sprinkle chicken with garlic salt and 1/8 tsp pepper.
In a shallow bowl, beat egg and milk with fork until blended. Spread flour on shallow plate. Spread bread crumbs on another plate. Coat chicken with flour, then dip into egg mixture and coat with bread crumbs. In medium skillet, heat 2 Tbsp oil over medium heat. Reduce heat to medium, add chicken and cook 10-15 min, turning once, until crumbs are golden brown and chicken is no longer pink in center. Serve with tomato topping.
400 calories per 1 piece of chicken
Originally Submitted
8/29/2012
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