Created on October 14th, 2013
Pour bread crumbs into a cake pan.
Season chicken breasts with lemon pepper, garlic salt, salt and pepper
Place chicken in bread crumbs to coat and set aside.
Add olive oil to large skillet, heat at medium high heat.
After oil has gotten hot, carefully place chicken into the pan.
Cook for 5-7 minutes on one side and then turn when golden brown and cook on the other side. (add a bit more oil if the pan starts to get dry)
While chicken is cooking, boil water and cook pasta according to package directions.
In a large mixing bowl, combine tomatoes, balsamic vinegar, salt, pepper, garlic,basil and a drizzle of olive oil to create bruschetta mixture. Stir well to get all ingredients coated.
When pasta is cooked, drain and set aside.
Once chicken is cooked, remove from pan and place in a baking dish and place in oven at 300 degrees to keep warm.
Remove any burned bits from skillet and add 1 TB of olive oil to pan.
Cooking at medium high heat add bruschetta mixture. Let the tomatoes get nice and puffy, takes about 5 minutes. Stir occasionally to keep garlic from burning.
After tomatoes have puffed up, carefully press them to allow some of the juice to flow.
Stir and add the cooked pasta. Continue cooking for 2-5 minutes then remove from heat.
Squeeze juice of 1/2 a lemon over pasta, toss in grated parmesan cheese and stir.
Serve pasta with Chicken. Top pasta with a bit more parmesan and a few pieces of fresh basil.