Gluten-Free Bruschetta Chicken

Bruschetta Chicken

½ cup amaranth flour

½ cup corn starch
2 eggs, beaten
3 lbs, boneless, skinless chicken breasts, cut into portion size
1/2 cup grated parmesan cheese
2 slices of Rudi’s whole grain gluten free bread, toasted and blended into crumbs
2 Tbsp. butter, melted
5 large tomatoes, diced small
3 Tbsp. dried basil

1 Tbsp. parsley
2 garlic cloves, minced
1 tablespoon olive oil
salt & pepper to taste

Preheat oven to 375° F. Grease 9x13-inch and one 8x8-inch baking dish. Place flour mixture in pie pan, and beaten egg mixture in a separate pie pan. Dip chicken into eggs, then into flour mixture. Place into baking dish. Combine parmesan cheese, bread crumbs, and melted butter. Sprinkle mixture onto chicken. Bake at 375° F for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 10 more minutes.