Prep 15 mins
Cook 15 mins
After making fresh batch of bruschetta one day, I decided to use it on chicken instead of on toasted baguette. This has become one of my family's favorite meals. It is sweet, tangy and salty all at once.
- 1 lb chicken breast, boneless and skinless cut into serving pieces and pounded 1/2-inch thick
- 1 large egg, lightly beaten
- 1⁄2 cup breadcrumbs
- 3 tablespoons vegetable oil
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion salt
- 1 large tomatoes, chopped
- salt, to taste
- pepper, to taste
- mozzarella cheese, shredded for topping
- In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
- Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
- Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
- Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
Very good and so easy. A great use for end-of-season tomatoes and basil. Will be a regular at our house.
This is definitely a keeper! The whole family including small children LOVED this. Simple and quick enough for a weeknight, you can even make the bruschetta topping the day before and just heat up. Fantastic!!
I highly recommend giving this recipe a try. Very tasty with great flavor. I opted to use slices of fresh mozzarella and quartered grape tomatoes from our garden. A+. I'll be sure to save this recipe!