Bruschetta Chicken


by: Cooking Creation

Instead of placing a fresh batch of tomato bruschetta on a baguette, try it over chicken. Delicious!


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serves: 4

1 lb boneless, skinless chicken breast, cut into serving pieces and pounded 1/2-inch thick

1 large egg, lightly beaten

1/2 c breadcrumb

3 tbsp vegetable oil

3 tbsp olive oil

2 tsp balsamic vinegar

2 tbsp fresh basil, chopped

1/8 tsp garlic powder

1/8 tsp onion salt

1 large tomato, chopped

Salt, to taste

Freshly ground black pepper, to taste

Shredded mozzarella cheese, for topping

Nutrition Facts
Bruschetta Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 398

  • Total Fat: 25.7 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 119.3 mg
  • Sodium: 427.3 mg
  • Total Carbs: 12.7 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 2.5 g
  • Protein: 28.3 g

how is this calculated?

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1.  In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.

2.  Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.

3.  Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.

4.  Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.

5.  Enjoy!

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