Looks Delic
There’s something to be said for simple ingredients, don’t you think? Sometimes recipes get complicated and fussy and take so much effort but this Bruschetta Chicken is just the opposite of that. The chicken is the only ingredient that actually needs to be “cooked” and the rest is just simple and fresh flavors layered on top of it.
The star of Bruschetta Chicken is the marinated tomatoes. Sweet cherry tomatoes are chopped and along with a little raw red onion and then marinated in balsamic vinegar and sugar. The tomatoes get so sweet and delicious that if you’re anything like me (and my kids) you’ll be eating them out of the bowl with a spoon before they even make it to the table.
About the Ingredients
Chicken breast – thin sliced.
For dredging the chicken – all purpose flour, egg, and Italian breadcrumbs.
Cherry tomatoes – halved or quarter.
Red onion – only about a quarter of an onion, diced.
Balsamic vinegar and sugar – for marinating the tomatoes and onion.
Arugula – to top off the chicken.
Seasonings – salt and pepper.
How to Make Bruschetta Chicken
The very first thing to do is to make the tomato bruschetta. The tomatoes need to marinate for at least 30 minutes but even longer is better. So start by chopping the tomatoes and onion and then tossing them with the balsamic vinegar and sugar. Place the bowl in the refrigerator and let them marinate.
Next it’s time to set up your chicken dredging station. You need 3 separate shallow bowls – one with flour, salt and paper, one with egg wash (just a fancy term for a beaten egg and a splash of water,) and one with Italian breadcrumbs.
Pat the chicken breast dry with a paper towel and then start coating. Dip the chicken in flour, then egg wash and then breadcrumbs. Set it aside on a plate and repeat for each chicken breast.
Pan fry the chicken in a little canola for just 2 minutes per side or until the crust starts to turn golden. Place the chicken in baking dish and transfer it to a preheated oven to finish cooking all the way through.
When the chicken is done cooking, it’s time to assemble! Top each cutlet with a spoonful of the tomato bruschetta and a handful of arugula and serve.
Recipe Substitutions & Variations
Not everyone is an arugula fan – especially kids. It has a very distinct, almost peppery, flavor and the texture is what I would describe as “leafy.” For the kids I usually just leave the arugula off entirely. Another option would be to swap in raw baby spinach or even sautéed spinach if you want to keep the green vegetable.
FAQ’s and Recipe Tips
Yes. Dredge and cook the chicken according to the recipe. Set the cooked cutlets on a wire cooling rack to come to room temperature. This keeps the moisture from building up on the bottom side of the chicken and prevents the coating from getting soggy. Once cooled, transfer the chicken to an airtight container and refrigerate until you’re ready to use it.
At least 30 minutes but as long as a day in advance is good too. The flavor deepens the longer they marinate.
The Recipe for Bruschetta Chicken
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if your kiddos were brave enough to try the arugula. Enjoy!
Bruschetta Chicken Milanese
Ingredients
For the marinated tomatoes:
- 1 pint of cherry tomatoes chopped
- ¼ small red onion chopped
- 1 tsp sugar
- 2 tsp balsamic vinegar
For the chicken:
- 4 thin sliced chicken breasts
- 2 tbsp canola oil
- 1 egg
- ½ cup all purpose flour
- ½ cup breadcrumbs
- ½ tsp salt
- ¼ tsp pepper
- 1 bunch arugula
Instructions
- Add all of the ingredients of the marinated tomatoes to a small bowl and toss to combine. Cover and marinate in the refrigerator for at least 30 mins.
- Set up your dredging dishes. In the first dish, place the flour, salt and pepper and give it a little toss. In the second dish, beat the egg with a tablespoon of water. In the third dish, place the breadcrumbs.
- Heat canola oil in a large skillet over medium high heat.
- Pat the chicken dry with a paper towel. Dredge chicken in flour, then egg, then breadcrumbs.
- Working in batches if needed, pan fry each chicken breast for about 2 mins per side or until a golden brown crust forms.
- Transfer browned chicken to baking dish. Bake at 350° for 15 minutes or until chicken reaches 165° internal temperature.
- Remove chicken to a platter. Top each piece with a handful of arugula and a big spoonful of marinated tomatoes.
Notes
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Can’t wait to try this!
It’s one of those totally satisfying but not heavy meals. A personal fav for sure