Cheesy Bruschetta Chicken Parmesana

This recipe works for: Main Dish

Serving Size: 4

  • 4 boneless skinless chicken breasts (about 1lb)
  • 1/4 tsp each salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 can (15 oz) canned bruschetta
  • 1 cup seasoned croutons
  • 1 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp chopped fresh parsley


  1. Preheat oven to 350° Season chicken breasts with salt and pepper and dredge in flour.
  2. Heat oil in skillet set over medium heat. Sauté garlic for 1 minute.
  3. Add chicken breasts and brown for 2 minutes on each side.
  4. Spread half of the can of bruschetta in an 11 x 7 inch glass baking dish.
  5. Place chicken breasts on bruschetta mixture. Spread remaining bruschetta over top.
  6. Sprinkle with mozzarella and Parmesan cheeses.
  7. Bake for 45 to 50 minutes until chicken juices run clear when pierced with a fork.
  8. Broil on high for 1 minute until cheese is bubbly and golden brown. Sprinkle with parsley.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.