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Nutrition Facts
Serving Size 1 (273g) Recipe makes 4 servings
Calories 351
Calories from Fat 114		(32%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 187mg		62%
Sodium 573mg		23%
Potassium 605mg		17%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 2.0g	7%
	Sugars 3.1g
Protein 36.3g		72%
detailed view... how is this calculated?

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Bruschetta Chicken

Recipe #63477 | 55 min | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Rhonda *J*
Jun 2, 2003

I got this recipe from a local cable TV cooking show.

SERVES 4 (change servings and units)

Ingredients

1/2 cup flour
2 eggs, slightly beaten
4 boneless skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup dry breadcrumbs
1 tablespoon butter or margarine, melted
2 large tomatoes, chopped & seeded
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons minced fresh basil, set aside a few whole leaves as garnish (coriander or cilantro can also be used for a different taste)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
Place flour and lighlty beaten eggs in separate containers that are large enough to accommodate each chicken breast.
2
Dip chicken in flour then in egg and place in greased 9x13 pan.
3
Combine the cheese, breadcrumbs & butter and sprinkle over chicken.
4
Loosely cover dish with foil & bake at 375 for 20 minutes.
5
Meanwhile combine remaining ingredients.
6
Uncover the chicken and bake an additional 5-10 minutes longer until top is browned.
7
Spoon tomato mixture over chicken, return to oven for 3-5 minutes or until just heated through.
8
Plate each breast and garnish with 2 or 3 whole basil leaves.

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Course > Main Dish
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: ChicagoRN

On Jun 8, 2009

WONDERFUL! Made this tonight with a side of bruschetta pasta and we all were in heaven! My 3 and 5 year old loved this. The chicken came out super moist. I had my doubts that it would since I use filleted chicken breasts which should require less cooking time. I followed this one as stated and it was still VERY moist! I increased the garlic but stuck to everything else. Definite repeater for us. Thank you!

0 people found this review helpful

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From: RiBigMouth

On Jun 4, 2008

I have this recipe in my Taste for Home cookbook. I made this last night after skimming through the book. I did make some substitutes. Ran out of garlic, so I used garlic powder, I grated Asiago cheese instead of Parmesan, used dry basil since I don't keep fresh on hand, and used canned drained petite diced tomatoes. My family thought it was tasty and told me to make it again!! Its a KEEPER.

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From: CincinnatiKitchen

On Jul 28, 2003

This was sooooo good!! I made it for dinner last night and it was amazing! I followed the directions exactly and it was really easy to make. The chicken was tender and juicy and it really tasted like bruschetta on top! My husband loved it too which says a lot because he would eat a hamburger for dinner every night if he could! Thanks for a great recipe!! Keep 'em coming!!!

6 people found this review helpful

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From: LonghornMama

On Jun 30, 2005

Absolutely delicious! This is the recipe to make with home grown summer tomatoes and fresh garden basil; in fact, I'll look forward to it every year! This recipe had been forgotten in my home files, which I have completely neglected since discovering this website, so was glad to find it posted here. Very simple to make and definitely nice enough for guests. Thanks, Rhonda, for posting a great recipe!

2 people found this review helpful

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