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Bruschetta Chicken

We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 servings


  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute or 2 large eggs, beaten
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 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


  • Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
  • Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°.
  • Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.
Nutrition Facts
1 serving: 316 calories, 11g fat (4g saturated fat), 75mg cholesterol, 563mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.


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Average Rating:
  • Tina
    Dec 11, 2020

    OMG! This is good! The only thing I did different was add balsamic vinegar as suggested in other reviews.

  • Nancy
    Jul 26, 2020

    Delicious! I did add some balsamic vinegar to the bruschetta on the suggestions of several reviewers, making it more like authentic bruschetta. The only other thing I did differently was to use the bread crumbs to coat the chicken (after the egg dip) rather than to just place it on top of the chicken. I halved the recipe since there was only two of us, but I did make the whole recipe of the bruschetta. I tossed the extra onto some angel hair pasta and it made a nice side for the chicken. Will definitely make again.

  • terry
    Jun 21, 2018

    I made this recipe this afternoon. Wonderful!!!!! Easy peasy.

  • Dawn
    Feb 2, 2018

    I'd prepared this recipe when it first came out in Taste of Home. When I'd prepared it, my changes were: using 1 can (14.5-oz.) diced Italian tomatoes. The chicken was dipped in eggs, then in the flour. Baking time: covered for 20 minutes, uncovered and baked at least 20 to 30 minutes.

  • Denice
    Dec 27, 2017

    I have made this numerous times, it is absolutely delicious. It tastes like a high calories dish but it is not. I followed pdossantos suggestion, I dipped in flour, eggs then bread crumbs and poured butter over the chicken (the first time I made it I did follow directions exactly) I found this worked better for me. I also used basil paste, found in the produce department. It is on my every two week menu

  • ahmom
    Dec 9, 2017

    Very good!!

  • Darlut19
    Nov 12, 2017

    No comment left

  • marylizlew
    Sep 12, 2017

    No comment left

  • Jessica Fine
    Sep 6, 2017

    "Best chicken recipe you've ever made," say my husband and son- both of whom love food! Thanks Taste of Home

  • embeach30
    Jun 26, 2017

    I made this for dinner last night and it was fantastic! The only change I made was using garlic powder instead of fresh cloves since I was too lazy to mess with the fresh stuff. My husband and 2.5 year old devoured it!