Baked Bruschetta Chicken Recipe
Delicious breaded chicken, baked in the oven and then topped with fresh tomato bruschetta makes for an amazing meal!
Serving6 servings
Ingredients
- ⅓ cup dry Italian breadcrumbs
- ¼ cup Parmesan cheese
- ½ cup flour
- 3 eggs, lightly beaten
- 6 boneless, skinless chicken breasts
- 1 Tablespoon butter, melted
- 1½ cups diced tomatoes
- 1 teaspoon minced garlic
- 1 Tablespoon olive oil
- 2 Tablespoon Parmesan cheese
- 2 Tablespoon fresh basil leaves, finely chopped
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Combine bread crumbs and Parmesan cheese in a small mixing 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 inside is no longer pink and reaches 165 degrees F.
- While the chicken bakes, mix 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.
Notes
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
Nutrition
Calories: 300 kcal · Carbohydrates: 16 g · Protein: 32 g · Fat: 11 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 164 mg · Sodium: 364 mg · Potassium: 603 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 380 IU · Vitamin C: 7 mg · Calcium: 118 mg · Iron: 2 mg