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Bruschetta Chicken

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28-4 Fall Issue
Quick Bites

The Village Grill's take on classic bruschetta will have you and your guests (if you decide to share, that is) oohing and aahing so much that you’ll be remiss to say anything else.


  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute (or 4 eggs)
  • 4 boneless chicken breast halves (4 oz. each), pounded
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup dry Panko bread crumbs
  • 4 slices of ciabatta bread
  • 1 tbsp. butter, melted
  • 2 large tomatoes, seeded and chopped
  • 12 sweet grape tomatoes, sliced in half
  • 3 tbsp. minced fresh basil
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 small bell peppers, sliced


  1. Combine a 1/4 cup of the Parmesan cheese with your breadcrumbs and salt and pepper.
  2. Place the flour, eggs, and mixed breadcrumbs in separate shallow bowls.
  3. Dip the chicken in the flower, then in the eggs, and finally in the breadcrumbs, making sure to coat evenly.
  4. Cook the chicken in a lightly-oiled skilled until a meat thermometer reads 170 degrees (about 10 minutes).
    Set your oven to broil.
  5. Prepare your bread by spreading the minced garlic and butter over each piece of ciabatta and then broil until browned.
  6. In a small bowl, combine the tomatoes and basil. When the chicken and bread are ready, spread a light coating of tomato mixture on the bread and place a piece of chicken on each piece.
  7. Top with remaining tomato mixture. Put back in the oven for roughly five minutes or until the tomato mixture is heated through.
  8. Top with the remaining Parmesan cheese and sliced grape tomatoes and bell peppers.