This Parmesan Bruschetta Chicken Bake is fast and easy; it's healthy, fresh, and scrumptious! It's easy enough for a busy weeknight yet tasty enough to serve friends on the weekend.
kosher salt and freshly ground black pepper to taste
Instructions
Preheat oven to 375F with rack on middle position. Line a large baking pan with foil (or grease it.)
Place flour in a bowl. Place beaten eggs in another bowl. In a pie dish, combine bread crumbs and grated (powder) Parmesan cheese.
Place towel dried chicken breasts in a single layer on cutting board. Place plastic wrap over the chicken and pound to an even thickness, about 1/2 inch throughout. Dip each piece in the flour, coating both sides and shaking off excess. Dip into eggs, letting excess drip off. Dip into bread crumb mixture to coat both sides. Place chicken breasts in prepared baking pan in a single layer. Bake uncovered for 20-30 minutes or just until insides are no longer pink; don't over bake.
While the chicken bakes, prepare the Bruschetta Topping: Combine all topping ingredients in a bowl and season with salt and pepper to taste. Let sit at room temp until chicken is done. Serve hot chicken with heaping spoonfuls of Bruschetta on top.
Note: I love serving this dish over thin spaghetti noodles. Feel free to serve it with your favorite pasta, if you like.