This great recipe for chicken bruschetta is crispy chicken cutlets topped off with fresh Roma tomatoes, onions, and basil. A simple and restaurant-quality meal made in under 30 minutes!
Even though this is technically fried chicken, I consider chicken bruschetta to be on the lighter side. Anything that involves cold tomatoes, onions, basil, and balsamic is automatically pushed to the fresh and light category. Of course, you may grill or roast the chicken and then top it off with the tomato mixture, but a crispy hot chicken breast would really hit the spot.
How To Prepare The Bruschetta Topping
Simply dice the tomatoes and onions and place them into a small bowl. Roll up the fresh basil leaves and slice them chiffonade style. Chiffonade means rolling the leaves and slicing into ribbons. Add 1 tbsp of olive oil and 1 tbsp of balsamic vinegar. Season with salt and pepper and set aside.
How Do You Make Chicken Bruschetta?
Once you’re done preparing the bruschetta topping you’ll want to immediately get started on preparing the balsamic reduction and chicken. To make the balsamic reduction simply place the remaining balsamic vinegar into a small sauce-pan and cook over medium-high heat for 3 minutes or until it reduces by half.
Once you’re done preparing the salad and balsamic reduction you’ll want to get started on the chicken. Season the chicken breasts on both sides with kosher salt and black pepper. Also, season the all-purpose flour and breadcrumbs. I like to season each layer of this dish. Coat the chicken breasts in the all-purpose flour, then dip it in the egg wash, and then coat it with the breadcrumbs. Fry the chicken breasts for in vegetable oil or peanut oil until the chicken is crispy and golden brown.
Top off the crispy chicken breasts with about 3 tbsp of the bruschetta topping and drizzle about 1-2 teaspoons of balsamic reduction.
Tips For The Perfect Chicken
- Take the chicken out of the fridge about 30 minutes before cooking. Chicken straight out of the fridge will cook unevenly.
- Make sure to season the chicken generously on both sides.
- Use a meat mallet to pound the chicken breasts if they’re too thick.
- Enjoy this immediately, fried chicken tends to soften the longer it sits.
- Although I like to top off the chicken with the bruschetta topping you may certainly serve it on the side so the chicken doesn’t soften.
More Chicken Recipes To Try
- Oven-Baked BBQ Chicken
- Creamy Chicken and Bacon Pasta
- Chicken and Mushroom Skillet
- Cheesy Chicken Quesadillas
- 2 boneless chicken breasts
- 2 tomatoes
- 2 tbsp fresh basil
- 1 small onion
- 1/4 cup plus 1 tbsp balsamic vinegar
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 2 eggs
- salt and pepper to taste
- Dice onions and tomatoes into cubes and place in a medium-sized bowl.
- Gently roll the basil leaves into a cigar and thinly slice the rolled basil, place in the bowl.
- Add 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, season with salt and pepper, and set aside.
- Pour 1/4 cup balsamic vinegar in a saucepan and cook for 3 minutes or until it reduces by half.
- Season the chicken with salt and pepper on both sides.
- Season the breadcrumbs and all-purpose flour with salt and pepper.
- Whisk 2 eggs in a large bowl.
- Dredge both sides of the chicken in the seasoned flour, dip it in the egg, then coat the chicken on both sides with the seasoned breadcrumbs.
- Fry the chicken for 5-6 minutes on each side or until fully cooked through.
- Spoon the tomato mixture over the fried chicken breast, drizzle the balsamic glaze, garnish with basil if desired, and enjoy!