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1
Preheat the oven to 375 F. Spray a 13x9x2-inch baking dish with nonstick cooking spray.
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2
Set aside.
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3
For the chicken, combine the flour, onion powder, garlic powder and pepper in a shallow bowl and mix well.
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4
Set aside.
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5
Place the beaten eggs and water in a separate bowl and set aside.
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6
In a shallow bowl or glass pie plate, combine the panko bread crumbs, seasoned bread crumbs and 3/8 cups Parmesan cheese, mixing well.
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7
Set aside.
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8
Dip each chicken breast in the flour, tapping off any excess, then into the beaten egg, coating well, then lastly into the bread crumb mixture, making sure to press the crumbs onto both sides of the chicken to fully coat them.
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9
Heat 2 tablespoons of olive oil plus 1 tablespoon of butter in a large skillet over medium heat.
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10
Add the chicken to the pan and brown the chicken over medium heat until golden brown on both sides (it doesnt have to be cooked all the way, just nice and golden on both sides).
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11
Place the chicken in the prepared baking dish.
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12
Bake, uncovered at 375 F for 25-30 minutes or until juices run clear and a meat thermometer reads 170 F.
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13
Meanwhile, for the topping, combine the chopped tomatoes, basil, olive oil, garlic, onion, vinegar, parsley, salt and pepper in a small bowl, stirring until well combined.
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14
Spoon some of the tomato mixture over each piece of chicken.
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15
Return the chicken to the oven and bake at 375 F for 3-5 minutes or until tomato mixture is heated through.
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16
Remove from the oven and immediately sprinkle each piece of chicken with freshly grated Parmesan cheese.
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17
Recipe makes 4 servings.
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18
Adapted from Taste of Home magazine August/September 2001.
