(the only changes that this Belle made to the recipe was I left out the garlic powder b/c I used a can of Hunt's Basil, Oregano, and Garlic diced tomatoes for the can of tomatoes. Also, I used egg instead of egg white. I used Roma tomatoes for the fresh tomatoes)
1 lb. Boneless Skinless chicken breasts
Sun-dried tomato vinaigrette dressing
To coat chicken:White of 1 egg1 cup Italian Style bread crumbs1 Tbsp Italian seasoning1 tsp garlic powder1/2 cup Parmesan cheese
For Topping:1 Garlic clove, minced1/4 cup chopped basil, 1 can diced tomatoes, 1 medium fresh tomato - chopped, 1/2 Cup 2% mozzarella cheese, 3 Tablespoons EVOO
Marinate chicken overnight in fridge with Sun-dried tomato vinaigrette dressing.
Preheat oven to 375 degrees.
Place all ingredients to coat chicken in a pie plate.
Coat chicken breasts with egg white and then dip in breadcrumb mixture
Cook chicken for 15 minutes, flip and cook for 15 more
While chicken is cooking combine all ingredients (except mozzarella) for topping
During the last 5 minutes of baking put mozzarella and topping on top of chicken to heat up.
I served with brown rice and broccoli but I think it would be great with any vegetables.
All I have to say is Yum Yum!!!!