Okay, so first of all, let’s make sure we are all clear on the deliciousness that is bruschetta!
what is Bruschetta?
Bruschetta is an Italian appetizer that consists of sliced bread that is brushed with olive oil, toasted until it is golden and crunchy, and then topped with something yummy, usually tomatoes, basil, sometimes cheese…it’s very versatile.
The Southern husband and I love us some bruschetta, and often we are fine to have a plate of bruschetta and a glass of wine for supper and call it a day.
Especially when I make lobster bruschetta. Our fave.
But one day I got to thinking, what if I took the ingredients of classic bruschetta and made them into a topping for a little tender fried chicken? (You know how much I like to mess with success!)
So I got me some tomatoes…
…and some basil…
…mixed it all up with a few spices and some olive oil and let the whole thing lounge around while I sautéed some breaded chicken.
Oh, and I made some toasted bread crumbs mixed with Parmesan cheese to play the part of the toasted bread.
I sprang it on my millennial household for supper one night for their reviews, and they brilliantly suggested a drizzle of balsamic vinegar, and it confirmed to me that we are raising these kids up right because that was the perfect finishing touch.
Ingredients You Need To Make Bruschetta Chicken!
Here’s How To Make Bruschetta Chicken!
STEP 1: Mix 2 cups of chopped tomatoes, a handful of chopped fresh basil, 2 teaspoons of oregano, 2 tablespoons olive oil and a pinch each of salt and pepper in a mixing bowl, and let it marinate while you work on the rest of the recipe.
STEP 2: Put a half cup of fresh breadcrumbs, a pinch of salt and a tablespoon of olive oil in a large skillet over medium high heat. Stir until the crumbs are golden brown. Transfer to a small bowl and set aside.
STEP 3: Put 4 boneless, skinless chicken breast halves in between two pieces of plastic wrap and pound until it they are about ¼ inch thick. Sprinkle with a little salt and pepper.
STEP 4: Put 2 eggs in a shallow bowl and beat it up. Put a half cup of flour in a second bowl and a cup of panko crumbs in a third bowl. Dunk each chicken breast into the flour, then the egg, then the panko crumbs, pressing the crumbs so they stick.
STEP 5: Put 2 tablespoons of canola oil into the skillet and heat over medium high. Add the chicken and cook until golden brown on each side and cooked through, about 4-5 minutes per side. Divide the chicken among plates and top with the tomato mixture.
STEP 6: Mix the Parmesan cheese in with the toasted bread crumbs and sprinkle on top. Garnish with basil leaves and a little more fresh ground pepper and serve, passing around the balsamic vinegar at the table for anyone who wants a little drizzle!
More tips for making Bruschetta Chicken!
Tear a piece of fresh bread into quarters, pop it in your food processor, give it a whirl and Voila! Fresh bread crumbs!
Panko is dried bread crumbs and usually lives in the supermarket next to the stuffing. I like panko best for breading chicken and other things because the dry texture sticks on better. If you already have dried breadcrumbs on hand, those are fine to use too!
You can! Just make sure they are pounded to about 1/4 inch thickness, and that they cook all the way through.
Pop it in the comments below and I promise to answer pronto!
Sometimes I will toss this over pasta, and sometimes we have it all by its delicious bruschetta self. One way or the other, give it a try – I bet you will love it as much as we do!
Bruschetta Chicken
This flavorful recipe for chicken bruschetta features tender chicken topped with a fresh tomato basil garnish and a sprinkle of crispy cheesy bread crumbs!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups chopped tomatoes (either regular or cherry tomatoes will work)
- ¼ cup chopped fresh basil leaves, plus extra for garnish
- 2 teaspoons oregano
- 2 tablespoons olive oil
- Sea salt
- Fresh ground pepper
- ½ cup fresh bread crumbs
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast halves (4 to 5 oz each)
- 2 eggs
- ½ cup flour
- 1 cup panko bread crumbs
- 2 tablespoons canola oil
- ¼ cup grated Parmesan cheese
- Balsamic vinegar for drizzling (optional)
Instructions
- Mix the chopped tomatoes, basil, 2 tablespoons olive oil and a pinch each of salt and pepper in a mixing bowl, and let it marinate while you work on the rest of the recipe.
- Put the fresh breadcrumbs, a pinch of salt and a tablespoon of olive oil in a large skillet over medium high heat. Stir until the crumbs are golden brown. Transfer to a small bowl and set aside.
- Put the chicken in between two pieces of plastic wrap and pound until it is about ¼ inch thick. Sprinkle with a little salt and pepper.
- Put the eggs in a shallow bowl and beat them up. Put the flour in a second bowl and the panko crumbs in a third bowl.
- Dunk each chicken breast into the flour, then the egg, then the panko crumbs, pressing the crumbs so they stick.
- Put 2 tablespoons of canola oil into the skillet and heat over medium high. Add the chicken and cook until golden brown on each side and cooked through, about 4-5 minutes per side.
- Divide the chicken among plates and top with the tomato mixture. Mix the Parmesan cheese in with the toasted bread crumbs and sprinkle on top. Garnish with basil leaves and a little more fresh ground pepper and serve, passing around the balsamic vinegar at the table for anyone who wants a little drizzle!
Equipment We Used to Make This Recipe
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Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Keywords: bruschetta chicken, bruschetta chicken recipe, chicken bruschetta
OTHER BRUSCHETTA RECIPES WE LOVE!
 A few scrambled eggs, some bread, a few asparagus and a little prosciutto and you have an inventive, delicious appetizer. Or light lunch. Or dinner? Scrambled egg bruschetta! |
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This easy recipe for lobster bruschetta is the perfect fancy appetizer or light lunch. Full of seafood and vegetable goodness! |
Martha in KS says
I love bruschetta & will be making this chicken soon. I’ve been buying 2-3 lbs. of tomatoes every week from an 85 yr. old man who planted 400 tomato plants this year – he’s about a mile away.
When I make bruschetta, I put a little olive oil in a pan & sprinkle in small piles of parm, making little frico. Then after toasting the bread in the same skillet, I put on a piece of frico, then a mixture of tomatoes, balsamic, basil, salt & pepper. I think frico would be a good addition on top of the chicken
★★★★★
We have a tomato guy near us too – it’s always the happiest day of summer when he opens up for the season! LOVE the frico suggestion! :)