How do you make fresh bread crumbs?

Tear a piece of fresh bread into quarters, pop it in your food processor, give it a whirl and Voila! Fresh bread crumbs!

What are panko 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!

Can I use chicken thighs instead of chicken breasts?

You can! Just make sure they are pounded to about 1/4 inch thickness, and that they cook all the way through.

Have a question that I didn't cover?

Pop it in the comments below and I promise to answer pronto!

Bruschetta Chicken: A Tasty Twist on a Classic Italian Appetizer

Name: Bruschetta Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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)

Bruschetta Chicken

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This flavorful recipe for chicken bruschetta features tender chicken topped with a fresh tomato basil garnish and a sprinkle of crispy cheesy bread crumbs!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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)

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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!

Find it online: https://www.framedcooks.com/bruschetta-chicken/