Bruschetta Chicken Recipe

Name: Bruschetta Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups All-purpose Flour; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/2 teaspoons Freshly Ground Black Pepper; 2 whole Large Eggs, Lightly Beaten With The Below Amount Of Water; 2 teaspoons Water; 1/2 cups Panko Bread Crumbs; 1/4 cups Seasoned Bread Crumbs; ⅜ cups Grated Parmesan Cheese; 4 whole Boneless, Skinless Chicken Breast Halves; 2 Tablespoons Olive Oil; 1 Tablespoon Unsalted Butter; 2 whole Large Or 3-4 Medium Tomatoes, Seeded And Chopped (I Use A Mixture Of Regular And Cherry Tomatoes-I Don't Seed The Cherry Tomatoes, I Just Quarter Them); 3 Tablespoons Minced Fresh Basil; 1 Tablespoon Extra Virgin Olive Oil; 2 cloves Garlic, Peeled And Finely Minced; 1 Tablespoon Finely Minced Onion; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Chopped Fresh Parsley; 1 teaspoon Salt; 1/4 teaspoons Freshly Ground Black Pepper; Freshly Grated Parmesan Cheese For Sprinkling Over Top

Servings: persons

⅓ cups All-purpose Flour
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoons Freshly Ground Black Pepper
2 whole Large Eggs, Lightly Beaten With The Below Amount Of Water
2 teaspoons Water
1/2 cups Panko Bread Crumbs
1/4 cups Seasoned Bread Crumbs
⅜ cups Grated Parmesan Cheese
4 whole Boneless, Skinless Chicken Breast Halves
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
2 whole Large Or 3-4 Medium Tomatoes, Seeded And Chopped (I Use A Mixture Of Regular And Cherry Tomatoes-I Don't Seed The Cherry Tomatoes, I Just Quarter Them)
3 Tablespoons Minced Fresh Basil
1 Tablespoon Extra Virgin Olive Oil
2 cloves Garlic, Peeled And Finely Minced
1 Tablespoon Finely Minced Onion
1 Tablespoon Balsamic Vinegar
1 Tablespoon Chopped Fresh Parsley
1 teaspoon Salt
1/4 teaspoons Freshly Ground Black Pepper
Freshly Grated Parmesan Cheese For Sprinkling Over Top

1
Preheat the oven to 375 F. Spray a 13x9x2-inch baking dish with nonstick cooking spray.
2
Set aside.
3
For the chicken, combine the flour, onion powder, garlic powder and pepper in a shallow bowl and mix well.
4
Set aside.
5
Place the beaten eggs and water in a separate bowl and set aside.
6
In a shallow bowl or glass pie plate, combine the panko bread crumbs, seasoned bread crumbs and 3/8 cups Parmesan cheese, mixing well.
7
Set aside.
8
Dip each chicken breast in the flour, tapping off any excess, then into the beaten egg, coating well, then lastly into the bread crumb mixture, making sure to press the crumbs onto both sides of the chicken to fully coat them.
9
Heat 2 tablespoons of olive oil plus 1 tablespoon of butter in a large skillet over medium heat.
10
Add the chicken to the pan and brown the chicken over medium heat until golden brown on both sides (it doesnt have to be cooked all the way, just nice and golden on both sides).
11
Place the chicken in the prepared baking dish.
12
Bake, uncovered at 375 F for 25-30 minutes or until juices run clear and a meat thermometer reads 170 F.
13
Meanwhile, for the topping, combine the chopped tomatoes, basil, olive oil, garlic, onion, vinegar, parsley, salt and pepper in a small bowl, stirring until well combined.
14
Spoon some of the tomato mixture over each piece of chicken.
15
Return the chicken to the oven and bake at 375 F for 3-5 minutes or until tomato mixture is heated through.
16
Remove from the oven and immediately sprinkle each piece of chicken with freshly grated Parmesan cheese.
17
Recipe makes 4 servings.
18
Adapted from Taste of Home magazine August/September 2001.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: ⅓ cups All-purpose Flour, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1/2 teaspoons Freshly Ground Black Pepper, and more.

Yes, Bruschetta Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bruschetta Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions