Bruschetta Chicken

Bruschetta Chicken

 Kristina Vanni

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
372 Calories
19g Fat
8g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 372
% Daily Value*
Total Fat 19g 25%
Saturated Fat 4g 19%
Cholesterol 107mg 36%
Sodium 530mg 23%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 40g
Vitamin C 16mg 79%
Calcium 76mg 6%
Iron 2mg 12%
Potassium 607mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bruschetta is a classic Italian appetizer made with toasted bread topped with a mixture of tomatoes, basil, olive oil, and garlic. It is a colorful and fresh way to enjoy the beautiful bounty of a summer garden. This recipe uses all the gorgeous ingredients of a traditional bruschetta but instead becomes a fresh topping for seared chicken breasts. It transforms what would be an appetizer into a fantastic main dish. If you can't find pearl-sized fresh mozzarella balls, you can cut larger pieces of fresh mozzarella into bite-sized pieces. Make them about the same size and the diced tomatoes for beautiful presentation.

Serve this wonderful recipe with a green salad tossed with mushrooms and drizzled with a classic Italian vinaigrette. If you still crave that crunch from the toasted bread, you can always offer your guests some homemade crostini on the side. A nice glass of white wine would be the perfect finishing touch to this easy yet elegant meal. For dessert, semifreddo or bomboloni are wonderful Italian treats that are always a hit.


Bruschetta Topping:

  • 6 plum tomatoes, seeded and diced

  • 1 cup fresh mozzarella balls, pearl sized

  • 2 cloves garlic, minced

  • 2 tablespoons extra-virgin olive oil

  • 1/4 cup torn fresh basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

Seasoned Chicken Breasts:

  • 2 teaspoons dried Italian seasoning

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

To Serve:

  • 1 tablespoon balsamic glaze, or Vincotto

Steps to Make It

  1. Gather the ingredients.

    Bruschetta Chicken
     Kristina Vanni
  2. In a medium bowl, combine the diced plum tomatoes, minced garlic, 2 tablespoons olive oil, fresh basil, salt and freshly ground black pepper. Stir to combine and chill until ready to serve.

    Bruschetta Chicken
     Kristina Vanni
  3. In a small bowl combine the Italian seasoning, garlic powder, salt, and freshly ground black pepper. Pat the chicken breasts dry with paper towels.

    Bruschetta Chicken
     Kristina Vanni
  4. Brush both sides of the chicken breasts with 1 tablespoon of the olive oil and sprinkle both sides with the prepared seasoning blend.

    Bruschetta Chicken
     Kristina Vanni
  5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6 to 8 minutes per side or until no longer pink and cooked through.

    Bruschetta Chicken
     Kristina Vanni
  6. Allow the chicken to rest on a cutting board for about 5 minutes before plating.

    Top the chicken breasts with the prepared bruschetta topping.

    Bruschetta Chicken
     Kristina Vanni
  7. Serve with a drizzle of vincotto or balsamic glaze.

    Bruschetta Chicken
     Kristina Vanni
  8. Enjoy with warm toasted crostini and a glass of your favorite Italian wine.

    Recipe Variation

    If you prefer a grilled version of this bruschetta chicken, follow the recipe up until you oil and season the chicken breasts. Preheat your outdoor grill to medium heat, about 425 F to 450 F.

    Grill the chicken breasts for about 6 minutes on each side. You should have nice grill marks on each side and they need to reach an internal temperature of 165 F for proper doneness.