Oven-Crisped Bruschetta Chicken

Ingredients

• 16 g (2 tbsp) whole-wheat flour
• 1 1/2 tsp freshly ground black pepper, divided
• 1 large egg
• 30 ml (2 tbsp) water
• 15 g (1/4 cup) plain panko breadcrumbs
• 5 g (1 tbsp) grated Parmesan
• 1/2 tbsp Italian seasoning
• 2 boneless, skinless chicken breasts, about 85 g (3 oz) each
• Nonstick cooking spray
• 7.5 ml (1/2 tbsp) extra-virgin olive oil
• 7.5 ml (1/2 tbsp) balsamic vinegar
• 1 garlic clove, finely grated
• 150 g (1 cup) cherry tomatoes, quartered
• 15 g (1/4 cup) chopped fresh basil
• 2 tbsp chopped fresh mint

Method

1. Heat the oven to 220°C (425°F). Set a wire rack over a rimmed baking sheet.
2. Put the flour with 1/2 tsp pepper in one shallow dish. Whisk the egg with the water in a second. In a third, combine the panko, Parmesan and Italian seasoning.
3. Season the chicken with another 1/2 tsp pepper. Coat each breast first in flour, then egg, then the panko mixture. Lightly spray both sides and place on the rack.
4. Bake for 15 to 20 minutes, until golden and the center reaches 74°C (165°F).
5. Meanwhile, whisk the olive oil, balsamic vinegar, garlic and remaining pepper. Fold in the tomatoes, basil and mint. Spoon the tomato mixture over the hot chicken just before serving.