Bruschetta Chicken

Rachel Maria's Recipes

Recently, I visited my friend, Sharon, from college who now lives in Connecticut. I only spent one night with her and her beautiful family, but I wish I could have stayed longer. Sharon is a natural when it comes to taking care of her home, her children (who are now teenagers), and providing such warm hospitality to her guests.

On the night of my arrival, I was served a chicken dish that knocked my socks off. It was oven baked with Italian seasonings and topped with fresh tomato bruschetta. The combination of the savory Italian seasonings with a scoop of sweet tomato and basil was superb.

Apparently, this dish is such a big hit in my friend’s household that she nicknamed it, Company Chicken.

Last night, after a long and hot work day outside for Scott (which meant a long day, for me, with Banana), I was craving something flavorful, yet quick to prepare.

Rather than ask for my college friend’s favorite recipe, I decided to recreate it with items I had on hand. To my surprise, it came out just as good as I remembered it.

I served it over a bed of fresh spinach, steamed with garlic and olive oil. Scott loved it and insisted that I make this again exactly the same way. It’s one of his new favorites.


I hope you like it as much as my very picky husband. Oh, and by the way, you can easily make this Gluten Free by using gluten free bread crumbs or Paleo by using almond flour!

Bruschetta Chicken

Yield: 4-6 Servings


  • 3-4 boneless chicken breast sliced in half. (About 3/4" thick)
  • 2 large eggs
  • 2 cups italian style bread crumbs 1/4 cup grated cheese
  • 1 T garlic powder
  • 1 Cup Chicken broth
  • 4- 6 Roma tomatoes
  • 2 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 T tomato paste
  • 3 T Olive Oil
  • 3 T balsalmic vinegar
  • 4-6 fresh basil leaves, chopped


  1. Preheat oven to 350°F. Spray a large baking pan with cooking spray.
  2. Sprinkle salt and pepper on chicken.
  3. Beat eggs in a medium sized bowl. Combine bread crumbs and grated cheese in a wide and shallow bowl or brownie pan.
  4. Dip chicken in egg mixture then coat with bread crumbs and grated cheese. Assemble in pan.
  5. Sprinkle garlic powder on top and a light drizzle of olive oil (zigzagged) across each breaded chicken breast.
  6. Bake, covered with foil, for 30 minutes.
  7. Remove foil and pour chicken broth along the edges of the pan.
  8. Finish baking 15-20 minutes without foil.
  9. While chicken is baking, prepare Rachel Maria's Bruschetta. Simply combine the last 8 ingredients in a bowl and chill.
  10. When chicken is served, spoon a large dollop of bruschetta on top.

* This is what I sometimes use in lieu of chicken broth. It’s concentrated and works great when you want to control the liquid to flavor ratio. ; )


EXTRA Ordinarily Yours

Be Sociable, Share!

There are no comments, add yours