4 boneless, skinless chicken breasts
1/2 cup flour
1 eggs, beaten
1/4 cup grated parmesan cheese, plus more for sprinkling on top
1/4 cup Italian bread crumbs
2 tablespoons butter, melted
2 large tomatoes, chopped
3 tablespoons fresh basil, minced
2 garlic cloves, minced
1 tablespoon olive oil
Salt and pepper
Line a 9x13 baking dish with foil. Set aside.
Place flour and beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place the chicken pieces in the baking dish.
Combine 1/4 cup parmesan cheese, bread crumbs and melted butter, then sprinkle on chicken. Loosely cover with foil.
Bake at 375* for 30-40 minutes, or until top is browned and chicken is cooked through.
In a medium bowl, mix together chopped tomatoes, basil, garlic, olive oil and a large pinch of salt and pepper.
Spoon tomato mixture over chicken, and sprinkle more parmesan cheese on top.
Bake for another 5-7 minutes or until tomato mixture is heated through.