Bruschetta Chicken

I love Italian food. If I could, I could probably eat pasta every day. Macaroni and cheese is probably my favorite food. I wanted to make chicken and pasta but I wanted it to look as appetizing as it tastes. I came across a recipe from an old ‘80s cookbook I picked up from the thrift store years ago. Bruschetta chicken.

This recipe is easy, classic and would satisfy the pickiest of eaters…..*coughs “kids” * My toddler isn’t always hungry but if I make something look appetizing enough he usually gets interested and then tries a bite. He likes this recipe since I used grape tomatoes. One of his favorite snacks.
There are various ways to cook this chicken, breaded, barbecued, fried even. But I like my starch so this recipe calls for breaded and baked chicken. I encourage you to try to cook the chicken to your liking. The breading is crispy and sticks well.
I used fresh basil from my indoor window planter, the smell and the flavor is much stronger and gives this recipe a good pop of mint. I would suggest boiling the pasta while the chicken is in the oven, so by the time your chicken is done, so is the pasta.
The only thing I would have liked to do differently was to use freshly grated Parmesan cheese. I had a bag of pre-shredded cheese in the fridge already. But it turned out great anyway.

Time: 40 minutes total          Cook time: 30 minutes


½ cup all-purpose flour
2 eggs lightly beaten
4 boneless chicken breasts
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 tablespoon melted butter
2 large tomatoes chopped into small pieces or 3 cups of chopped grape tomatoes
3 tablespoons minced basil
1 tablespoon minced garlic
1 tablespoon olive oil
2 teaspoons of Italian seasoning
Salt and pepper


  1. Place flour and beaten eggs in separate shallow bowls. Dip chicken in flour, then eggs. Place in a greased baking dish.
  2. Combine the Parmesan cheese and bread crumbs and Italian seasoning. Pour melted butter and minced garlic over dry ingredients and mix with a fork until well blended.
  3. Sprinkle 3./4 of the mix onto the chicken
  4. Loosely cover the baking dish with foil. Bake at 375° for 20 minutes.
  5. Uncover and bake 5/10 minutes longer until the top is browned
  6. Take out of the oven and sprinkle remaining dry mix and then chopped tomatoes and basil on top of the chicken, return to oven, cook for another 5 minutes until tomatoes are heated and serve!

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