Revamped: Bruschetta Chicken with Pesto Marinated Chicken, Breaded in Parmesan-Panko Breadcrumbs, Topped with Heirloom Tomato Bruschetta, & a Balsamic Reduction Drizzle

Revamped Bruschetta Chicken

I made Bruschetta Chicken a while ago, like a long, long time ago. But, it was grilled and healthy-ish, and could easily be improved upon. And this recipe is definitely better. Well, to start off, it's breaded & crispy, which is always tastier in my book. I kept the chicken marinated in pesto because I like the depth of flavor it provides. The biggest change came in the bruschetta topping, which is made with ripe, heirloom tomatoes... and it's perfect. This recipe is truly revamped in every manner. Although it's quite a lot more work than the previous one, but I promise it'll pay off in the end. I really think it would be great during any season, but would certainly be a great comforting meal in the fall!! Enjoy :)

For the Pesto Marinated Chicken:

1C Homemade Pesto

4 Chicken Cutlets

Salt & Pepper, To Taste

For the Bruschetta Topping:

1 Pint of Heirloom Cherry Tomatoes, Cored & Sliced into Quarters

½C Red Onion, Finely Chopped

2 Garlic Cloves, Minced

¼C Fresh Basil, Chiffonade 

1T Olive Oil

1T Red Wine Vinegar

¼t Crushed Red Pepper Flakes

Salt & Pepper, To Taste

For the Parmesan-Panko Breadcrumbs:

½C AP Flour

1 Egg

¼C Milk

1C Italian Panko Breadcrumbs

¼C Finely Grated Parmesan

For the Balsamic Reduction Drizzle:

¼C Balsamic Vinegar

1t Honey

For the Bruschetta Chicken:

Pesto Marinated Chicken Cutlets Breaded in the Parmesan-Panko Breadcrumbs

Olive Oil, For Frying

Prepared Bruschetta Topping

Prepared Balsamic Reduction Drizzle

Shaved Parmesan, For Garnishing

Fresh Basil, For Garnishing

Directions:

1. Place the chicken cutlets into a plastic bag. Add in the pesto and a pinch of salt & pepper. Toss the bag, making sure the cutlets are completely covered in the pesto. Marinate the chicken for at least 4 hours, but preferably overnight.

2. For the Bruschetta Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.

3. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set this aside until ready to use.

4. For the Parmesan-Panko Breaded Cutlets: Preheat the oven to 400 and put a rack on a baking sheet (so the chicken can drain of excess oil). Next, you have to set up a battering station. I use 3 pie tins. For the first station, I mix the flour with salt and pepper. For the second station, I whisk together the eggs and milk. For the third station, pour the contents of one box of Italian Panko breadcrumbs and Parmesan. Now, place the pesto marinated chicken cutlets into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). In a sauté pan, heat about one inch of olive oil over medium-high heat. Fry the breaded chicken cutlets for a couple minutes on each side, or until golden brown and crispy. Place the fried chicken cutlets on the rack and bake in the oven for about 10 minutes (or keep them warm while you are done cooking).

5. Once the chicken cutlets are cooked through & golden brown, take them out of the oven and place them onto a serving plate. Top each piece with the Bruschetta topping, making sure to cover the entire chicken breast. Drizzle with some of the balsamic reduction and garnish with fresh Parmesan and Basil.