Chicken Bruschetta

With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe.


Prep: 10 minutes
Cook: 10 minutes
Wait: 25 minutes
Total: 45 minutes


  • 1/4C flour (add more as needed)
  • 1 egg, scrambled
  • 2 boneless / skinless chicken breasts

For the Breadcrumb Mixture

  • 1/2C bread crumbs (I use Panko-style)
  • 1/2C grated parmesan, lightly packed
  • 2T butter

For the Bruschetta

  • 2 tomatoes, seeded and diced
  • 3T basil, minced
  • 1T olive oil
  • 4 cloves (about 2T) minced garlic
  • 1/2t salt
  • 1/4t pepper


There are three things to prepare. First the breadcrumb mixture, then the chicken and finally, while the chicken is cooking, the bruschetta.

Breadcrumb Mixture

  1. In a saucepan melt butter over medium heat.
  2. Add breadcrumbs and stir for a minute.
  3. Remove from heat and mix in cheese.


  1. Preheat oven to 375°F / 191°C.
  2. Pound chicken so it is an even thickness.
  3. Sprinkle the chicken with salt, pepper, and thyme, (or seasonings of choice).
  4. Dredge chicken in flour then dip in or brush with egg.
  5. Place chicken in a greased baking dish and cover with breadcrumb mixture.
  6. Cover baking dish with foil and put in oven for 20 minutes. During this time, make the bruchetta.
  7. Remove foil and cover chicken with bruschetta (see below).
  8. Bake for another 5 minutes.


  1. Mix all ingredients.
  2. Taste and adjust seasoning as needed.


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