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 a Baked Bruschetta Chicken Recipe!
Even my kids gobbled this up, so it was a big hit with everyone!
Ingredient Notes:
- Italian Breadcrumbs
- Grated Parmesan Cheese
- Flour
- Eggs
- Boneless, Skinless Chicken Breasts
- Butter
- Diced Tomatoes
- Minced Garlic
- Olive Oil
- Grated Parmesan Cheese
- Fresh Basil
- Balsamic Vinegar
- Salt and Pepper
How to make Baked Bruschetta Chicken:
- Preheat oven to 375 degrees F.
- Spray a 9×13-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.
Storage and Other Tips
Store leftovers in an airtight container in the refrigerator for up to four days.
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!
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.
The eggs and breadcrumbs will also help to keep the moisture inside, keeping your chicken from drying out.
If you do not have any eggs or have dietary restrictions, you could substitute the eggs for milk, buttermilk, egg whites or mayonnaise.
This bruschetta would also work well on top of fish or pork chops. The cooking time will be different but they both taste great with fresh bruschetta.
Serving Suggestions
Baked Bruschetta Chicken Recipe
Ingredients
- ⅓ cup dry Italian breadcrumbs
- ¼ cup grated 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 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 F.
- Spray a 9×13-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
- milk
- buttermilk
- egg whites
- mayonnaise
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews