Bruschetta Chicken
"After making fresh batch of bruschetta one day, I decided to use it on chicken instead of on toasted baguette. This has become one of my family's favorite meals. It is sweet, tangy and salty all at once."
photo by Swirling F.
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb chicken breast, boneless and skinless cut into serving pieces and pounded 1/2-inch thick
- 1 large egg, lightly beaten
- 1⁄2 cup breadcrumbs
- 3 tablespoons vegetable oil
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion salt
- 1 large tomatoes, chopped
- salt, to taste
- pepper, to taste
- mozzarella cheese, shredded for topping
directions
- 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.
- 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.
- 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.
- Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
- Enjoy!
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Reviews
-
I highly recommend giving this recipe a try. Very tasty with great flavor. I opted to use slices of fresh mozzarella and quartered grape tomatoes from our garden. A+. I'll be sure to save this recipe! -
no reviews?? Somebody is missing a great dish! This is fantastic! there should be more stars to give it. We went "mmmmm" with each and every bite. I wouldn't change a single thing about it. I am putting it at the top of my ' repeat again and again' list.. Thank you for a dish that I and my husband cannot praise enough. I can't believe so many people are missing out on such a fantastic dish. -
One of new favorite recipes!!! I followed recipe as stated. I used 2 chicken breasts that after pounding gave me 3 good slices of breast. Used a large red heirloom tomato in the bruschetta sauce- was delicious! Easy to prepare, and so tasty. Served with sautéed spinach and brown rice. Brown rice was from a frozen packet that is microwaved for 3 minutes. Will make again soon!!! -
Crispy chicken drizzled with traditional bruschetta toppings -- what could be better?!! I agree with another reviewer that this is a restaurant-quality dish. I found that 1 lb of chicken produced about 9 pieces, so I doubled the topping so each piece of chicken got the full amount. I also used about 8 tablespoons of vegetable oil to fry them. The recipe says to cover the chicken to melt the cheese, but I put them all on a wire rack/baking sheet and put them under the broiler for about a minute. Perfection! This will become a regular meal for my family. I might try baking the chicken next time to see if a healthier version is as tasty. -
Absolutely fantastic. My husband took one bite and said "this is delicious!!" I tripled it to have enough for company tomorrow and I'm glad I did. This is a restaurant-quality dish and a new favorite in our house. Thank you for posting!
see 9 more reviews
Tweaks
-
I added more balsamic vinegar and used onion power instead of onion salt. I also added smoked paprika to the balsamic mixture
