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. Total cook time is around 45 minutes.


  • 1/4 Cup Flour (add more as needed)
  • 1 Egg Beaten
  • 2 - 3 Boneless / Skinless Chicken Breasts

For the Breadcrumb Mixture

  • 1/2 Cup Bread Crumbs (I use Panko-style)
  • 1/2 Cup Grated Parmesan (lightly packed)
  • 2 Tablespoons Butter

For the Bruchetta

  • 2 Tomatoes Seeded and Diced
  • 3 Tablespoons Minced Basil
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Minced Garlic
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon 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

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


  • Preheat oven to 375°F.
  • Pound chicken so it is an even thickness.
  • Sprinkle with salt, petter and thyme, (or seasonings of choice)
  • Dredge chicken in flour then dip in or brush with egg.
  • Place chicken in a greased baking dish and cover with breadcrumb mixture.
  • Cover baking dish with foil and put in oven for 20 minutes.
  • Remove foil and cover chicken with bruschetta (see below).
  • Bake for another five minutes.


  • Mix all ingredients.
  • Taste and adjust seasoning as needed.


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