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We enjoy serving this tasty chicken to company as well as family. It looks like we fussed, but it's really fast. — Carolin Cattoi-Demkiw, Lethbridge, Alberta
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 serving equals 316 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 563 mg sodium, 22 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Originally published as Bruschetta Chicken in Taste of Home August/September 2001, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 11, 2013 by Amy the Midwife
I put the chicken in a brine of salt, garlic and onion powder for a few hours to make the chicken more flavorful and used Panko bread crumbs for more crunch. Very good!
Reviewed on Feb. 17, 2013 by carrienoellebell
Excellent flavor!! Will definitely make again!!!
Reviewed on Feb. 10, 2013 by khegeman
Family loved it. Everyone went back for seconds.
Reviewed on Jan. 09, 2013 by claire t
Very moist. Made it for company,everyone enjoyed it. Will make again
Reviewed on Dec. 13, 2012 by mrsyoungkm
LOVE LOVE LOVE! This is a go-to for dinner guests! My husband will not eat tomatoes, but will eat them in this!
Reviewed on Nov. 02, 2012 by KathleenMoran
We loved this tasty and easy recipe. I made a few changes to the original recipe which I would recommend. I added chopped green onions, oregano, parsley and onion powder to the bruschetta as well as more olive oil. When preparing the chicken, I rolled the chicken in the flour, egg and then rolled it in the parmesan and bread crumbs. I baked it uncovered for about 45 minutes. It was so yummy.
Reviewed on Oct. 23, 2012 by sNic23
I made this for my husband and son tonight exactly as written with the exception of baking about 10 minutes longer to reach the temp of 170º. Well, almost 170º. My guys loved this, we don't even have leftovers! They said it was flavorful and moist.
Reviewed on Jul. 31, 2012 by Frannylou
very tasty, quinoa makes a great healthy side dish.
Reviewed on Apr. 14, 2012 by jmkasprak
I did the standard flour, then egg, then bread crumb breading routine, and the chicken turned out nice and moist. As for the bruschetta topping, I found the garlic to be a bit overpowering, maybe because it was mostly raw? I did appreciate the fresh tomatoes and basil.
Reviewed on Apr. 02, 2012 by MomNErin
What a simple, yet DELICIOUS recipe. I made it for the first time for guests, and it came out perfectly. Everyone loved it! I do cheat a little bit, and use a jar of Trader Joe's Bruschetta. It's basically the same as the recipe, but done for me, and it's soooo good! In the summer I'll try making my own bruschetta with garden tomatoes, but in the meantime, Trader Joe's helps make this recipe super easy!
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