Bruschetta Chicken

This is such an easy dish, but it's so juicy and tasty it's a good company dish especially when paired with a crisp green salad, Trader Joe's 'Creamy Polenta with Spinach and Carrots', and crusty piece of french bread. Easy Luigi!




4 boneless chicken breasts
2 T. good olive oil (I used basil flavored)
2 T. balsamic vinegar (I used black cherry)
1/2 C flour
1/3 C Parmesan
1/3 C dry bread crumbs
1 T. olive oil or melted butter
2 large tomatoes or 5 roma tomatoes, seeded and chopped
1 T. pesto (thin with a couple drops evoo to thin)
1/2 t. salt
1/4 t. pepper

            Combine olive oil and balsamic. Rinse chicken and pat dry. Marinate chicken in a bowl or ziplock bag--a few minutes is fine. Place flour in a shallow dish and dip marinated chicken in it. Place floured chicken on a greased 9x13 pan. In another small bowl combine bread crumbs and Parmesan and  1 tablespoon olive oil; sprinkle over chicken. Loosely cover with foil and bake at 375* for 20 minutes. Uncover and broil at 8375 for 5-10 minutes more or until top is browned.
          In a bowl combine the remaining ingredients. Spoon  over the chicken and return dish to oven for 3-4 minutes to heat the bruschetta topping.   Serves 4  (450 calories)