Bruschetta Chicken

Slice 1 boneless skinless chicken breast in half horizontally

Season the chicken with garlic powder, onion powder, salt and pepper

Gather 3 shallow dishes

Place 1/3 cup of all purpose flour, 1/2 teaspoon of garlic salt, 1/2 teaspoon of onion powder and a pinch of salt and black pepper into one of the shallow dishes and set it aside

Whisk 2 large eggs with pinch of black pepper and a pinch of salt in a second shallow dish and set it aside

Add 2/3 cup of seasoned breadcrumbs into the third shallow dish and set it alongside the other two dishes

Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate

Place 1 tablespoon of butter and 1 tablespoon of olive oil into a large skillet and place it over medium heat

Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet

Allow the chicken to brown for 3-4 minutes on the first side

Once the underside is brown and crispy, flip the chicken and cook the other side for 3-4 minutes or until it is also brown and crispy

Once the chicken is done, transfer it onto a cooling rack to cool

Make the bruschetta by combining the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl

Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper 

Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary

Transfer the crispy chicken breasts onto a parchment lined baking sheet 

Top with bruschetta and finely shredded parmesan

Bake in a 425 degree oven for 6-8 minutes

Garnish with additional parmesan and a drizzle of balsamic glaze