Bruschetta Chicken

4 Comments

This is such an easy recipe ~ I should have been able to think this up myself, LOL! It cooks up quick and you don’t have to turn on our oven ~ always a plus here. The recipe was in the newest Pillsbury cookbooklet.

Bruschetta Chicken

Tomato Topping:
1 large tomato, chopped (about 1 cup)
3 tbsps chopped fresh basil
1 tbsp olive oil
pinch of salt and pepper

Chicken:
4 boneless, skinless chicken breasts
1/2 tsp garlic salt
1/8 tsp pepper
1 egg
2 tbsps milk
1/4 cup flour
3/4 cup Italian seasoned bread crumbs
2 tbsps olive oil

Mix all topping ingredients together in a bowl and cover and refrigerate until serving time.

Between 2 pieces of plastic wrap, gently pound to make the chicken all the same thickness. Sprinkle with garlic salt and pepper (I just mixed the garlic salt and pepper with the flour).

In a shallow bowl, beat egg and milk. Spread flour on a plate and bread crumbs on another plate. Coat chicken with flour, dip in egg mixture, and coat with bread crumbs.

In a large skillet, heat the 2 tbsps. olive oil over medium-high heat and then reduce to medium. Add chicken, cooking for 15 minutes then turning. Continue cooking until the chicken is done and no pink remains and the bread crumbs on the chicken are golden brown. Add more olive oil if you need to.

Serve with tomato topping on the chicken.

Serves 4

Happy Cooking!

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4 thoughts on “Bruschetta Chicken

  1. Thanks Nancy for sharing your recipe. I cooked the chicken just as you stated with the addition of cutting the chicken breast in thinner slices. However, I did add a garlic clover to the Bruschetta. My first time and it tasted great!! Thanks again. 🙂

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