Bruschetta Chicken
Golden brown pounded chicken breasts covered in fresh bruschetta and salty parmesan.
Ingredients
Pan Seared Panko Crusted Chicken
- 1 boneless skinless chicken breast
- 2 eggs
- 2/3 cup of panko breadcrumbs
- 1/3 cup of all purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- salt and black pepper
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
Bruschetta
- 6-7 roma tomatoes, diced
- 8 fresh basil leaves, finely chopped
- 1/2 of a small red onion, diced
- 2 cloves of garlic, finely minced
- extra virgin olive oil
- salt and black pepper
Assembly
- 1/4 cup parmesan, finely shredded
- balsamic glaze (optional, but highly recommended!)
Instructions
- Preheat your oven to 425 degrees
- Slice 1 boneless skinless chicken breast in half horizontally
- Season the chicken with garlic powder, onion powder, salt and pepper
- Gather 3 shallow dishes
- Place 1/3 cup of all purpose flour, 1/2 teaspoon of garlic salt, 1/2 teaspoon of onion powder and a pinch of salt and black pepper into one of the shallow dishes and set it aside
- Whisk 2 large eggs with pinch of black pepper and a pinch of salt in a second shallow dish and set it aside
- Add 2/3 cup of seasoned breadcrumbs into the third shallow dish and set it alongside the other two dishes
- Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate
- Place 1 tablespoon of butter and 1 tablespoon of olive oil into a large skillet and place it over medium heat
- Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet
- Allow the chicken to brown for 3-4 minutes on the first side
- Once the underside is brown and crispy, flip the chicken and cook the other side for 3-4 minutes or until it is also brown and crispy
- Once the chicken is done, transfer it onto a cooling rack to cool
- Make the bruschetta by combining the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl
- Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepperÂ
- Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary
- Transfer the crispy chicken breasts onto a parchment lined baking sheetÂ
- Top with bruschetta and finely shredded parmesan
- Bake in a 425 degree oven for 6-8 minutes
- Garnish with additional parmesan and a drizzle of balsamic glaze