Bruschetta Chicken

Bruschetta is one of our favorite appetizers so this chicken dish has quickly become a favorite for my husband and I.  The toppings add a nice fresh touch and the crispy chicken provides a nice contrast.  I brown the chicken in a skillet before baking on a rack to help ensure a nice crisp crust but you can just bake it if you prefer.

Printable Recipe

Ingredients
⅓  cup flour
3 eggs, lightly beaten
¼ cup grated Parmesan cheese
½ cup dry Italian bread crumbs
4 boneless, skinless chicken breasts
1 Tbsp. olive oil

Topping
1½ cups tomatoes, diced
1 tsp. minced garlic
1 Tbsp. olive oil
2 Tbsps. grated Parmesan cheese
2 Tbsps. fresh basil leaves, finely chopped
1 Tbsp. balsamic vinegar
salt and pepper to taste

Directions
In a small bowl, combine the topping ingredients (tomatoes, garlic, oil, cheese, basil, balsamic vinegar, and salt and pepper). Set aside while you prepare and cook the chicken.

Preheat oven to 375°F.   Place a rack on a half baking sheet of jelly roll pan and set aside.

Place flour and eggs in their own shallow bowls.  In a third shallow bowl, mix together bread crumbs and ¼ cup Parmesan cheese.    Place chicken breasts between pieces of plastic wrap and pound them until they are all equal in thickness.  Dip each chicken breast in the flour, then in the eggs, and then in the bread crumb/cheese mixture.

In a skillet over medium-high heat, heat 1 Tbsp olive oil.  Brown the chicken breasts on both sides (2-3 minutes per side).  Place chicken breasts on the prepared baking pan.  Bake for 30 minutes or until the insides or no longer pink and registers at 165°F.

To serve, spoon some of the fresh tomato mixture on each chicken breast.