Bruschetta Chicken

This Bruschetta Chicken has chicken breasts that are pounded thin and coated with crispy breadcrumbs, then topped with melted mozzarella and a quick tomato-basil sauce. This is the perfect dish to enjoy the bounties of the summer!

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 468kcal

Author Deborah Harroun

Ingredients

3 plum tomatoes diced
3 tablespoons chopped fresh basil
3 tablespoons chopped red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
3 boneless, skinless chicken breasts (8-10 oz each)
2 cups panko breadcrumbs
2 eggs
1/4 cup all-purpose flour
Oil for frying (I used avocado oil)
8 oz fresh mozzarella cheese cut into slices
Balsamic glaze optional

Instructions

Preheat the oven to 350ºF. Place a cooling rack on top of a baking sheet. Set aside.
In a small bowl, combine the tomatoes, basil, red onion, olive oil, and balsamic vinegar. Season to taste with salt and pepper.
3 plum tomatoes, 3 tablespoons chopped fresh basil, 3 tablespoons chopped red onion, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, Salt and pepper
Butterfly each of the chicken breasts, making 6 thinner pieces of chicken. Working with one portion at a time, place it between two pieces of plastic wrap and pound it thing with a mallet until it is an even thickness. Repeat with the remaining chicken.
3 boneless, skinless chicken breasts
Place the panko breadcrumbs in a shallow bowl. (I like to use a pie plate.)
2 cups panko breadcrumbs
Whisk the eggs in a second shallow bowl.
2 eggs
Place the flour in a third shallow bowl.
1/4 cup all-purpose flour
Heat about 1/4 inch depth of oil in a large skillet. (I like to use cast iron because it heats evenly.) Heat to about 350ºF.
Oil
Working with one piece of chicken at a time, dip the chicken into the flour, lightly coating the chicken, shaking off any excess. Next, dip it in the egg, fully coating in egg. Last, dip it into the panko, making sure the chicken is fully coated.
Place the chicken in the hot oil. You’ll want to do this in batches - I like to just fry 2 pieces at a time.
Cook until the breading is browned, about 2-3 minutes per side. The chicken should mostly be cooked through, but it’s ok if it’s not quite there. But it should be close. Transfer the chicken to the baking sheet with the cooling rack. Repeat with the rest of the chicken until all of the chicken is fried.
Divide the mozzarella cheese evenly over the pieces of chicken. Place the pan in the oven and cook until the cheese is melted, about 5-7 minutes.
8 oz fresh mozzarella cheese
To serve, place a piece of chicken on a plate and top with the tomato mixture. Drizzle with balsamic glaze, if desired.
Balsamic glaze

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated estimating 1/4 cup of avocado oil used for frying.

The nutrition information is over-estimated since the amount of breading (flour, eggs, and breadcrumbs) does not account for any that was discarded.

Nutrition