Bruschetta Chicken
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Chicken Bruschetta

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Judith Hannemann


  • 4 thinly sliced boneless skinless chicken breasts
  • 1 can 14 oz fire roasted diced tomatoes, drained and reserve liquid
  • 1 tsp oregano
  • 1/2 cup sliced ripe olives
  • 3 cloves garlic crushed
  • 1/2 tsp salt optional
  • 1/4 tsp pepper
  • 2 tbs olive oil
  • 2 tbs roughly chopped fresh basil or 1 tsp dried basil
  • 1/4 cup shredded Parmesan or Asiago
  • Coating:
  • 1 cup Italian flavor bread crumbs
  • 2 tbs grated Romano cheese


  • Mix bread crumbs and Romano cheese
  • Heat a large skillet over medium--high heat; add oil
  • Dredge chicken breast in crumb mixture.
  • Brown chicken well on each side until chicken is cooked--about 5 minutes each side. Remove from pan, cover and keep warm.
  • Add drained tomatoes, garlic, salt (if using), pepper, oregano and olives to the pan. Add 1/3 cup of the reserved tomato liquid.
  • Heat through, stirring constantly, until mixture boils. Discard garlic.
  • Stir in the fresh basil or the dry basil if not using fresh.
  • Top chicken with tomato mixture.
  • Sprinkle with shredded cheese.
  • Werve with pasta