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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Source: Pillsbury Grillin' Ingredients:
1 large tomato, chopped (1 cup) |
3 tablespoons chopped fresh basil leaves |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breasts |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
1 egg |
2 tablespoons milk |
1/4 cup all-purpose flour |
3/4 cup italian style breadcrumbs |
2 tablespoons olive oil |
Directions:
1. In medium bowl, mix tomato topping ingredients; cover and refrigerate until serving time.
2. Between pieces of plastic wrap or wax paper, place each chicken breast smooth side down and gently pound with flat side of meat mallet until 1/4 inch thick.
3. Sprinkle chicken with garlic and 1/8 teaspoon pepper.
4. In shallow bowl, beat egg and milk w/fork until blended.
5. Spread flour on a shallow plate.
6. Spread bread crumbs on another shallow plate.
7. Coat chicken w/flour, then dip into the egg mixture and then coat w/the bread crumbs.
8. In 12 inch nonstick skillet, heat 2 tablespoon oil over medium-high heat. Reduce heat to medium.
9. Add chicken and cook 10 to 15 minutes, turning once, until crumbs are golden brown and chicken is on longer pink in center.
10. Serve tomato topping over chicken.
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