Yield: 4 servings

Preparation time: 1/2 hour
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Jynjer's Bruschetta:

8 tomatoes, diced
1 red or purple onion,diced
fresh basil
minced garlic, 1 tablespoon or so (out of jar)
2-3 tablespoons olive oil
Chicken:
4 boneless skinless chicken breasts (4-5 ounces each)
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 egg
2 tablespoons milk
1/4 cup flour
3/4 cup Italian style bread crumbs
2 tablespoons olive or vegetable oil

Cooking time: 15 minutes
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Jynger's Bruschetta

Mix all ingredients together. Put into refrigerater overnight,so all the flavors
come out. If it needs more seasoning, you can add more salt and pepper. Don't
use too much olive oil as the tomatoes will make liquid too.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth
side down, gently pound with flat side of meat mallet or rolling pin until 1/4 inch
thick. Sprinkle chicken with garlic powder and 1/8 teaspoon pepper.

In shallow bowl, beat egg and milk with a fork until blended. Spread flour on shallow
plate. Spread bread crumbs on another shallow plate. Coat chicken with flour, then dip into
egg mixture and coat with bread crumbs.

In 12 inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Reduce heat to
medium. Add chicken, cook 10-15 minutes, turning once until crumbs are golden brown
and chicken is no longer pink in center. Serve tomato topping over chicken.

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