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Home > Taste of Home Community > Community Forums > Recipes > Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

Last post Aug 08, 2012 4:08 PM by carol1229 . 7 replies.


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    • Top 500 Contributor
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    Posted: Aug 07, 2012 9:22 AM in Recipes
    Post # 1
    Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........
     
    Our garden is really starting to produce as of late and when it does, I like to take full advantage of whatever it's willing to give me.
     
    Last Monday, I had thawed out chicken for dinner, not knowing how I was going to fix it-pretty typical for me.  When I saw that some of the tomatoes were really ripe and ready to eat, and the parsley and basil needed some "pinching back", it made me think about Bruschetta.  We love the stuff and try and have it at least a couple times with garden fresh tomatoes and herbs.
     
    Suddenly I remembered a recipe that I hadn't made in a very long time....and it would combine the 2 things I needed to use.......chicken and tomatoes....Bruschetta Chicken.
     
    Since I have every Taste of Home magazine from the premiere edition to now filed in a file cabinet-and was VERY good at one time about indexing the recipes I want to try and highlighting the ones I have and loved, I grabbed the Index binder and found the magazine from 2001.
     
    In looking at the recipe, I realized I wanted to do a few things different this time.  Back in 2001, grocery stores weren't carrying Panko bread crumbs. I use them either alone or mixed with regular bread crumbs when a crumb coating is required.....I love the crunch they add.  I also like to season flour when doing a "triple dip" coating...I like flavor from the get-go.
     
    When I crumb coat chicken, I like to give it a quick browning in a skillet before baking it in the oven.......I love a nice golden coating on both sides of the chicken and find this method gives me just what I want.
     
    The Bruschetta topping in the original recipe was pretty close to what I make but I always add a touch of onion, fresh parsley and balsamic vinegar to mine, then reach for my Microplane and the wedge of Parmesan or Romano cheese to give it a quick finishing touch.
     
     
    I had a mixture of tomatoes, heirloom, regular and cherry, that needed used.  I squeezed the seeds out of the large tomatoes. the cherry tomatoes, I just quartered. 
     
    This dish went together fairly quickly and is it ever delicious. Both Bob and I liked the crispy texture the Panko bread crumbs gave the chicken and the tomato topping really added a wonderful flavor.  The chicken breast halves were HUGE so we split a piece the 2 nights we had them and were plenty satisfied.
     
    What did I do with the remaining 2 pieces?  I had a partial box of spaghetti that I wanted to use last night so I went back to another old favorite recipe for Spaghetti Pie, made the crust as written, topped the crust with cottage cheese that needed used up (had I not had cottage cheese to use, I would have reached for ricotta-that would have ROCKED as a base for the chicken), scraped the tomato topping off of the 2 pieces of chicken that were left, cut the chicken into cubes, sprinkled them over the cottage cheese, spread the tomato topping over the chicken and popped it into a 350 degree oven for 20 minutes.  I removed it from the oven, sprinkled 1/2 c. shredded mozzarella over the chicken and back into the oven it went for 5 minutes until the cheese was melted.
     
    That "pie" is DELICIOUS......with some steamed fresh broccoli on the side and we were more than satisfied. 
     
    So the "redo" of one favorite recipe ended up turning into a remix that created 2 fabulous NEW dishes I know I'll be making again...and another bonus?  Those 4 over-sized chicken breast halves (that I got on sale for $1.99/lb.) fed us the whole week and into the weekend......sure can't beat that deal!
     
     
    Carol
     
     
     
    BRUSCHETTA CHICKEN
    (Source: adapted from Taste of Home August/September 2001-original recipe found HERE)
     
    1/3 c. all-purpose flour
    1 tsp. garlic powder
    1 tsp. onion powder
    1/2 tsp. black pepper
    2 eggs, lightly beaten with 2 tsp. water
    1/2 c. Panko bread crumbs
    1/4 c. seasoned bread crumbs
    3/8 c. grated Parmesan cheese
    4 boneless skinless chicken breast halves
    2 Tbsp. olive oil
    1 Tbsp. unsalted butter
     
    TOPPING:
    2 large or 3-4 medium tomatoes, seeded and chopped (I use a mixture of regular and cherry tomatoes-I don't seed the cherry tomatoes, I just quarter them)
    3 Tbsp. minced fresh basil
    1 Tbsp. extra virgin olive oil
    2 garlic cloves, minced
    1 Tbsp. finely minced onion
    1 Tbsp. balsamic vinegar
    1 Tbsp. chopped fresh parsley
    1/2 tsp. salt
    1/4 tsp. pepper
    Freshly grated Parmesan or Romano cheese (about 2-3 Tbsp.) for sprinkling over top
     
    Combine flour, onion powder, garlic powder and pepper in a shallow bowl; mix well.
     
    Place the beaten eggs and water in a separate bowl.
     
    In a shallow bowl or glass pie plate, combine the Panko bread crumbs, seasoned bread crumbs and 3/8 c. Parmesan cheese; mix well.
     
    Dip each chicken breast in the flour, tapping off any excess, then into the egg, coating well, then lastly into the bread crumb mixture, making sure to press the crumbs onto both sides of the chicken to fully coat.
     
    Heat 2 Tbsp. olive oil plus 1 Tbsp. butter in a large skillet over medium heat.  Add the chicken to the pan; brown chicken over medium heat until golden brown on both sides.
     
    Place the chicken in a greased 13x9x2-inch baking dish. Bake, uncovered, @ 375 degrees for 25-30 minutes or until juices run clear and a meat thermometer reads 170 degrees.
     
    Meanwhile, for the topping, combine chopped tomatoes, basil, garlic, onion, vinegar, parsley, salt and pepper in a small bowl; mix well.
     
    Spoon the tomato mixture over each piece of chicken. Return to the oven and bake @ 375 degrees for 3-5 minutes or until tomato mixture is heated through. Remove from the oven and immediately sprinkle with Parmesan cheese. 4 servings.
     

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    • Top 50 Contributor
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    Reply Posted: Aug 07, 2012 9:27 AM in Recipes
    Post # 2
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    carol1229
    When I crumb coat chicken, I like to give it a quick browning in a skillet before baking it in the oven.

    Carol I do the same

    Thank you for sharing  your wonderful recipe and review and thank Bob for his photo

    It looks and sounds delicious

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    • Top 25 Contributor
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    Reply Posted: Aug 07, 2012 9:37 AM in Recipes
    Post # 3
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    Carol, What a great looking  dish. Perfect for a quick meal, veggies  included.

     

    Spaghetti Pie.  One of my favorites  in soooooooo  many ways ! Nummy, nummy  MMMMmm I need to make one soon !  Thanks  for sharing your  R*R*P ~ 

     

    Janie

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    Reply Posted: Aug 07, 2012 9:42 AM in Recipes
    Post # 4
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    Looks delicious Carol!   Guys won't do chunky tomatoes, but I could always give it a whirl in the food processor for theirs   :)     The coating looks so crisp!


    Thank you for sharing another winner!

    Waving good morning to all  :)

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    Jolene


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

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    Where the West Begins
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    Reply Posted: Aug 07, 2012 12:17 PM in Recipes
    Post # 5
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    OMGosh, Carol. How did I miss this. The board is moving fast this morning. It sounds wonderful. I'm like you- I like to brown my chicken first before baking it. Really makes a difference.  I've been trying to think of a good luncheon dish I could prepare when DH and his Marine buddies do a military funeral on our side of town. I want to serve lunch to them. This sounds like a wonderful dish to serve. I may have to make it soon since it may be a while before they have a funeral over this way. Most of them are in the Dallas area.

    Thanks for sharing and I just love your detailed instructions and pictures.

    Joan

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    Reply Posted: Aug 07, 2012 10:43 PM in Recipes
    Post # 6
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    Thank you salsa-this is one delicious chicken dish for sure.

    Hi Janie-I love this chicken-and using fresh picked tomatoes from our garden makes it even better!  That Spaghetti Pie is delicious and the crust is so versatile-I'm so glad I gave this twist on that recipe a try.

    Hi Jolene-sure, you can whiz the tomatoes up to break them down.......maybe cook them down a little to remove some water?  I love mixing the bread crumbs-thank goodness Panko bread crumbs are so easy to find these days.

    Hi and thank you  Joan-I agree with you and salsa-browning  the breaded chicken in these kind of recipes makes all the difference in the world-at least I think so.  I hope you enjoy this one if you give it a try-I love making it in the summer with our garden tomatoes.


    Thanks so much for popping in everyone,

    Carol

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  • Western NY
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    Reply Posted: Aug 08, 2012 9:09 AM in Recipes
    Post # 7
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    Carol are you grating your own parm or using the can?  I like to be lazy and use the can but I know sometimes it doesn't work in every recipe.

    I'll snag some fresh basil from my daughters garden for this!

    I think we all just need to go to your house for dinner....chicken, cookies..it's been a yummy week at your house!

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    • Top 500 Contributor
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    Reply Posted: Aug 08, 2012 4:08 PM in Recipes
    Post # 8
    Re: Rec./Rev./Pics...Bruschetta Chicken-a redo of an old favorite.........

    I use both, Sue.  I use the Microplane and shred fresh Parmesan for topping stuff like the chicken here......but I also buy the grated Parmesan or Romano cheese in the plastic tub that's with the specialty cheeses at our regular grocery store and use that when I mix cheese in with bread crumbs and such.  I like the drier consistency of the cheese for that.  The one in the green lidded container would work fine for that too.  I like to use fresh for topping because it melts so nicely.

    Sure come on over........there's always plenty-I never did learn how to cook for two people......Smile

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