Monday, October 15, 2012

Bruschetta Chicken

Recipe from:  The Daily Dish

For the chicken:
- 4 chicken breasts
- 1/2 Italian-style bread crumbs
- 1 tbsp grated Parmesan cheese
- 2 tbsp olive oil, separated

For the topping:
- 1 plum tomato, cut into cubes (I used cherry)
- 1/2 cup of fresh mozzarella, cut into cubes
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- Dash of dried basil
- Dash of salt & pepper
Optional: fresh basil, for topping

1. In a small bowl combine all of the ingredients for the topping (except the fresh basil), cover, and set aside.
2. With a meat tenderizer, pound the chicken into thin pieces. 
3. Prep your dredging station by combining the bread crumbs and Parmesan cheese on a small plate.
4. Then heat a large skillet with 1 tbsp of olive oil on medium heat.
5. Coat each chicken breast in the bread crumb/cheese mixture, making sure both sides of the chicken are covered.
6. Place the coated chicken in the large skillet, and brown on one side for about 5-7 minutes. Then flip each chicken breast over, and add the last tbsp of olive oil to the pan. 
7. Cook for an additional 5-7 minutes, or until fully cooked on both sides.
8. Remove the chicken from the skillet and drain over a paper towel to soak up any of the extra olive oil. 
9. Plate and spoon the bruschetta topping over each of the chicken breasts. Optional: Top the chicken with a bit of fresh basil.

**Shari at The Daily Dish always has the best recipes.  I had chicken thawing and I needed a recipe.  When I saw her post, I knew this is something I had to make. It was easy and delicious.  It makes a great weeknight meal. 


  1. So glad you enjoyed it my friend! :)

  2. Mmm this looks so good, and healthy! Definitely making this :)

  3. i have chicken in the freezer this recipe is on my menu next week!

  4. Great blog! Would you like to follow each other?

    Much Love,

  5. This sounds and looks absolutely delicious!!!!
    xo TJ