Italian Chicken

We had someone bring us dinner recently, and it was amazing. It was some sort of breaded chicken with tomatoes on top of it, with some sort of Italian-type dressing type thing. I know, incredibly descriptive. Haha. Anyway, it was amazing, so I decided to see if I might be able to replicate it. This isn't exactly the same as what our friend made but it was pretty good anyway.

I made some flavored rice to go with it, as well as some ciabatta rolls. You could add to that fare if you want, that's just what I did. Away we go!

Ingredients:
-chicken breasts, enough to feed everyone
-flour, for dredging (probably about 1/2 cup for2 or 3 chicken breasts)
-egg wash for dredging (1 or 2 eggs with a little water or milk, scrambled together)
-breadcrumbs for dredging (I used plain breadcrumbs since there was a lot of flavor elsewhere)
-Roma/plum tomatoes (I used one and a half, because it gave me enough slices for 3 chicken breasts-each tomato will give you about 5 slices or so...)
-Italian dressing (I used probably about 3/4 cup, maybe up to a full cup)

Directions:
Preheat oven to 400 degrees. Pour in a couple tablespoons of Italian dressing into a glass baking dish, just enough to coat the bottom so the chicken won't stick.

In three separate shallow dishes, place the flour, egg wash, and breadcrumbs.

Dredge each chicken breast in the flour, shaking off any excess. Then dredge in the egg wash, and finally in the breadcrumbs. Place the chicken in the baking dish.

When all the chicken is coated in breading, place two to four slices of the tomato on top of each chicken breast, depending on how big it is and your own preference.

Pour the Italian dressing over the chicken and tomatoes.

Bake in the oven for about 20 minutes, or until the chicken is cooked through.

Serve hot with yummy sides ans enjoy!