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Bruschetta Chicken for Four

 Bruschetta Chicken for Four
My husband and I enjoy serving this tasty chicken to company as well as family. It looks like we fussed, but it's really fast and easy to fix. I found the recipe years ago and have made this dish many times. It usually prompts recipe requests.
4 ServingsPrep: 10 min. Bake: 30 min.


  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place flour and eggs in separate shallow bowls. In a third bowl,
  • combine bread crumbs and cheese. Dip chicken in flour, then eggs;
  • coat with bread crumb mixture.
  • Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter.
  • Bake, uncovered, at 375° for 25-30 minutes or until a meat
  • thermometer reads 170°.
  • In a small bowl, combine the remaining ingredients. Spoon over the
  • chicken. Return to the oven for 3-5 minutes or until tomato mixture
  • is heated through. Yield: 4 servings.

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Bruschetta Chicken for Four (continued)

Nutritional Facts: 1 topped chicken breast equals 380 calories, 14 g fat (5 g saturated fat), 185 mg cholesterol, 589 mg sodium, 19 g carbohydrate, 2 g fiber, 42 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.