Bruschetta Chicken

Try Jesse Lane Lee's famous Bruschetta Chicken recipe — it contains all the same enticing flavors as regular bruschetta, but she’s swapped out the refined white bread for protein-rich chicken to help keep blood sugar stable for sustained energy.

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Related: Chicken Bruschetta with Artichoke Salad

Prep Time
15 min
Cook Time
30 min


  • 1 cup whole-grain bread crumbs
  • ¼ cup nutritional yeast
  • 1 large egg
  • 4 6-oz boneless, skinless chicken breasts
  • sea salt and ground black pepper, to taste
  • 2 large tomatoes, seeded and finely chopped
  • ¼ cup chopped fresh basil
  • 1 clove garlic, minced
  • ¾ tsp balsamic vinegar
  • ¾ tsp olive oil
  • 1⅓ cups grated mozzarella (goat cheese preferred)


1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.

2. Mix bread crumbs and yeast on a plate. In a bowl, lightly beat egg. Sprinkle chicken with salt and pepper. Dip chicken into egg then coat with bread crumb mixture. Place on prepared sheet and bake for 15 minutes.

3. Meanwhile, prepare bruschetta: In a medium bowl, combine tomatoes, basil, garlic, vinegar and oil.

4. Top each breast with bruschetta and cheese. Bake until chicken is no longer pink inside and cheese has melted, 10 to 15 minutes more.

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