Our family loves fresh bruschetta and we make it often. I love the flavors of tomato, basil, and balsamic vinegar all mixed together and decided that instead of serving it on bread, I would try it over chicken!
Even my kids gobbled this up, so it was a big hit with everyone!
A healthy dish with amazing flavor!
This time of year, I love all the fresh produce that is available. With bruschetta, it’s loaded with fresh ingredients that are good for you: tomatoes, garlic, a little bit of olive oil, and basil.
The chicken is lightly coated in breadcrumbs (I used whole wheat breadcrumbs) and instead of deep-frying the chicken, it is baked in the oven instead.
How to bake chicken in the oven
Sometimes oven-baked chicken gets a bad rap for being dry or over-cooked. If you follow this recipe, your bruschetta chicken should turn out perfectly tender and moist every time!
The first step in preparing baked breaded chicken is to dip each chicken breast into flour.
From there, dip the coated chicken breast into the eggs. The eggs are going to act as the “glue” that holds the breadcrumb mixture in place while it cooks.
The eggs and breadcrumbs will also help to keep the moisture inside, keeping your chicken from drying out.
Substitutes for the eggs
If you do not have any eggs or have dietary restrictions, you could substitute the eggs for any of the following:
- milk
- buttermilk
- egg whites
- mayonnaise
Timing is EVERYTHING when it comes to cooking chicken. The cooking times will vary based on the thickness of each chicken breast, but I would recommend checking the internal temperature of chicken after 30 minutes.
You want to make sure that the chicken is fully cooked and that the thickest part of the chicken breast has reached 165 degrees F.
Make-Ahead of time
If at all possible, I would recommend tossing the bruschetta together about 1 hour before you want to eat it to really let all the flavors meld together.
If you want to take this up a notch, you could add some fresh mozzarella on top of the chicken during the last 5 minutes of cooking. Cheese makes everything even more amazing!
This bruschetta would also work well on top of fish or pork chops.
Other Delicious Garden-Fresh Recipes:
Serves: 6
Delicious breaded chicken, baked in the oven and topped with fresh tomatoes and basil . . . it's doesn't get any better than this!
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- 1/3 cup dry Italian bread crumbs
- 1/4 cup grated Parmesan cheese (the kind in a container - we call it "shakey" cheese)
- 1/2 cup flour
- 3 eggs (lightly beaten)
- 5 boneless skinless chicken breasts
- 1 Tablespoon butter (melted)
- 1 1/2 cups tomatoes (diced)
- 1 teaspoon minced garlic
- 1 Tablespoon olive oil
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons fresh basil leaves (finely chopped)
- 1 Tablespoon balsamic vinegar
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Mix together bread crumbs and Parmesan cheese and place in a bowl.
- Place flour and eggs in their own separate bowls.
- Dip the chicken breast in the flour, then in the eggs, and then in the bread crumb/cheese mixture.
- Place chicken breast in prepared baking pan and then repeat with the remaining chicken breasts. Pour melted butter on top of the chicken.
- Bake for 30 minutes or until the insides or no longer pink and registers at 165 degrees.
- While the chicken bakes, mix the tomatoes, garlic, oil, cheese, basil, balsamic vinegar, salt and pepper. Let it sit for about 15 minutes so that the flavors can meld together.
- When chicken is finished cooking, spoon some of the fresh tomato mixture on each chicken breast and serve.
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A favorite side dish to go with this chicken is our Fresh Spaghetti Salad! Watch how to make it in the video below:
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