Bruschetta Chicken Over Linguine

If I had to pick my very favorite meal, this recipe would be it. My sister shared it with me after receiving it from a friend (thanks, Nicki!), and I promise it does not disappoint. If you’re a fan of bruschetta, you’ll love this. It takes a bit of time to prepare, but the chicken can be prepared in the morning (topping and all) and kept in the fridge until you’re ready to cook it that evening.

I could go on about Bruschetta Chicken all day, but I won’t :)…

Bruschetta chicken over linguine

½ cup flour
2 eggs lightly beaten
4 boneless skinless chicken breasts (if large, I often only use 3 and it fills up an entire 9×13 pan)

Topping for chicken
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tbsp melted butter

8-10 Roma tomatoes
1/2 cup fresh Basil leaves, chopped fine
Garlic to taste (I love garlic and use 5-6 cloves)
Olive oil
Salt to taste

1. Pre-heat oven to 375 degrees. Take each chicken breast and pound between plastic or wax paper. Pound to about 1/4 inch thick.

2. Toss chicken in flour and coat well. Then lightly coat each piece in the egg mixture. Do not drench, just lightly coat. Then place flat in a 9×13 pan. Spread out chicken to cover entire bottom of the pan. (I usually cut my chicken in smaller pieces and just arrange them in the pan close together kind of like a puzzle.)
After you have arranged the chicken in the pan, take your topping and spread over the chicken.

3. Cover pan with tin foil the cook for 20 min. Then cook uncovered for 5-10 min to brown the topping.

4. While chicken is cooking, prepare bruschetta by removing seeds and dicing tomatoes. Mince garlic and combine tomatoes, basil, and garlic. Add olive oil and salt to taste.

5. When chicken is done cooking, spread the bruschetta over the chicken and put back in the oven for another 5 mins. Serve over linguine. We just scoop the chicken and bruschetta and put it over the pasta.

Bon Apetit!

I may or may not have taken the entire 9×13 pan of leftovers to the couch with me to eat while watching The Bachelor the last time I made this recipe. If you know me, that may not sound all that crazy, but be warned, you may find yourself doing the same thing!

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  1. So is it just part of being a famous blogger/crafter that also makes you an amazing cook? If so I must learn to be like you. That food looks delicious! Oh and you must get super good camera skills too…maybe one day I can be cool like you! lol

  2. Diana, you are WAY too nice! But you always make me feel good, so I’m not asking you to stop or anything :). And in response to being an “amazing cook”, I should say that as often as you see a beautiful meal on this blog is as often as I see one on my table! Not too often :). But this recipe tastes even better than it looks, I promise!

  3. OH YUM. I am pinning this and it’s making me feel really hungry right now… I do love me some chicken meals. And pasta. And bruschetta. My tummy is very excited at the idea of eating this in the near future…

  4. I normally follow your blog for your sewing … but this recipe was a lifesaver! My husband’s out tonight, and this was so easy to put together in a small serving size – totally made my night :) Thanks for posting!
    ~ Heidi

  5. It tastes as good as it looks! I made this last night for dinner using fresh basil and garlic from my garden and it was so delicious!! Now, I’ll have to make it again when my tomatoes get ripe!! My husband loved it and it’s going on our “repeat list”. Thanks again for posting!

  6. Loved this recipe! My husband loved it too. I can’t wait for the summer when we have tomatoes and basil from our garden to make it with. So yummy! Thanks for posting it!

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