Bruschetta di pomodoro ingredients

1 large tomato, chopped (1 cup)
¼ red onions
6 ounces fresh mozzarella
2 ounces of arugala
3 tablespoons chopped fresh basil leaves
1 tablespoon olive or vegetable oil
Salt and pepper to taste

For the Chicken

4 boneless skinless chicken breasts (4 to 5 oz each)
Salt and pepper to taste
2 egg
1 tablespoons milk
¼ cup all-purpose flour (for the gluten free variation you can use your blend)
¾ cup Italian style bread crumbs (for the gluten free variation you can use your blend)
6 tablespoons olive or vegetable oil

In medium bowl, mix Bruschetta di pomodoro ingredients
Cover and refrigerate until serving time.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. Sprinkle chicken your favorite spices plus salt and black pepper.
In shallow bowl, beat egg and milk with fork until blended. Spread flour on shallow plate. Spread bread crumbs on another shallow plate. Coat chicken with flour, then dip into egg mixture and coat with bread crumbs.
In 12-inch nonstick skillet, heat 6 tablespoons oil over medium-high heat. Reduce heat to medium. Add chicken; cook 10 to 15 minutes, turning once, until crumbs are golden brown and chicken is no longer pink in center. Serve tomato topping over chicken e il gioco e fatto
“For the gluten free variation replace the flour with your rice flour blend or corn flour blend and for the bread crumb you can do the same now day’s gluten free breadcrumb is available in the supermarket”

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