Chicken Bruschetta

Prepare Your Ingredients
Wash and dry your produce.
Preheat the oven to 350° F.
Foil line, and lightly grease a baking pan.
Halve the tomatoes, slice the mushrooms, mince 3 garlic cloves, and put everything in the prepared baking pan.
Add the red onions, balsamic vinegar, and about 1 Tbsp. olive oil to the veggies; toss to mix.
Roughly chop the basil, to make about ¼, cup and set aside.

Prepare the Bruschetta Mixture
Season the mixed veggies with salt and pepper and toss.
Place pan in the oven and bake for 15 minutes.
After 15 minutes, remove the pan from the oven, add the white wine and mix.
Place the pan back in the oven and bake an additional 10 minutes.
Remove from oven and add half the basil to the veggies to finish the bruschetta mixture.

Boil the Pasta
While the bruschetta mixture cooks, heat a medium pot of salted water to boiling over high.
Add the spaghetti and cook 12 -14 minutes or until al dente.
Drain, return to pot and mix in the butter and parmesan, then set aside.

Saute the Chicken
Meanwhile, crack 1 egg into a medium bowl and beat until an even consistency is achieved. Combine the panko with salt and pepper in a shallow dish.
Dredge each chicken breast in the egg & transfer to the panko, coating each side evenly.
Heat 1.5 Tbsp. olive oil in a large pan over medium heat.
When hot, add the chicken and saute until golden brown, 4 - 5 minutes per side or until cooked through (add oil if pan becomes dry).
Set aside.

Plating
Divide the spaghetti and bruschetta mixture between your plates placing them side-by-side.
Place the chicken breast on top of the pasta and garnish with the remaining basil. Enjoy!