- 12 1/4-inch-thick French bread baguette slices, toasted
- 1/4 cup tomato paste
- 12 thin slices plum tomato
- 2 tablespoons grated Parmesan cheese
- 4 4-ounce skinless boneless chicken breasts
- 3 tablespoons all purpose flour
- 2 1/2 teaspoons olive oil
- 1/4 cup finely chopped green onions (white and pale green parts only)
- 2 small garlic cloves, minced
- 1/2 cup canned low-salt chicken broth
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 4 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
- Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
- Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
- Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
- Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
- Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.