Chicken Parm and Bruschetta

The boyfriend really likes loves chicken. If it were up to him he would probably eat chicken every…single…night. Of course for me that gets a little repetitive and I want something else. So, when he suggested chicken again the other night my brain got to ticking thinking about what we could make that had chicken, but was something we hadn’t had in awhile. Thus, chicken parmesan. Instead of the classic chicken parm which comes with a side of spaghetti (I might as well tell you now that I loathe spaghetti… sorry), I made on the side bruschetta

When I first went to college I bought myself a how to cookbook for dorms which had a simple recipe for chicken parmesan, which is where I adapted this recipe from. The recipe is simple, because it only really requires six ingredients, most of which should be around your house already! As for the bruschetta, that is pretty simple too!

Here we go…

Chicken Parmesan



Chicken (I used thighs deskined/deboned)

1 cup flour, salt and pepper

1 cup breadcrumbs

2 eggs

Pasta sauce


1. Set up three bowls. One: 2 eggs scrambled. Two: Flour with salt and pepper. Three: Breadcrumbs. Start the oven at 350.

2. Clean and ready four pieces of chicken. I used chicken thighs so I deboned and deskinned them as well as placed them in a bag and pounded them out to make them skinnier and more tender.

3. One at a time place a piece of chicken into the flour coating both sides, then shaking the excess off. Then place it in the egg wash to coat, shake the excess off. Then, place in the breadcrumbs and coat. Place the chicken on a sheet pan to cook.

4. Repeat 3 until all chicken is breaded.

5. Once all are on the pan place in the oven and cook for 15 min. After 15 min flip the chicken and cook for another 5-10min.

6. At this point check the chicken and make sure that it is mostly cooked inside. Slice the fattest chicken and if it is still very pink, you should let it cook for longer. If the chicken is basically cooked move on.

7. At this point place tomato sauce on each piece of chicken and cover with your cheese.

8. Place back into the oven for 10-15 min or until the cheese becomes brownish on top and is bubbly.

9. Plate and enjoy!

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Loaf of bread



1 pat of Butter

Salt and pepper





2 tblsp lemon juice

Olive Oil

salt and pepper

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1. The bruschetta can be done while the chicken is cooking or after.

2. Begin by slicing the bread on a bias, you want it to have a diagonal slice. I used 6 slices.

2. Heat a pan on medium heat with about 1-2 tablespoons of oil and the pat of butter.

3. One at a time place a piece of bread in the oil and slide it around so that it gets oil on it leave it in the pan and do the same to the next piece. Once all are in, and keeping an eye on the pieces the entire time, cooking until the bottoms are browning and slightly dark brown on the outside.

4. Flip each piece of bread and cook on that side until the same brown.

5. Plate these and while they cook make the topping.

6. Topping: Chop all of the ingredients and place into a bowl. Pour over the lemon juice and drizzle with olive oil, season with salt and pepper.

7. Before placing the topping on, take a piece of opened garlic (see tips and tricks) and scrub it on both sides of each bread. Now, top with your topping and enjoy!


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Tips and Tricks:

1. Chicken: I used chicken thighs, which I pounded out to be tender, but you can also use chicken breast. I actually think I prefer chicken breast.

2. Tomato sauce: You can use your own homemade tomato sauce. Actually it would probably be better.

3. Breadcrumbs: you can make your own breadcrumbs and add any kinds of seasonings you want. Make the chicken parm spicy with some cayenne or add some extra basil or parmesan cheese.

4. Bruschetta Toppings: you can really put anything on bruschetta. Try it plain, try mozzarella cheese, tomato salsa, apples and feta, olives, mozzarella cheese-basil-tomato. Again, practice practice, practice. 

5. Opening Garlic: take the garlic out of its casing and lay it against the counter, take a knife and place it on top then smash down with a fist, being very carful not to slice your hand. This will allow the garlic flavor to be exposed.


I would love to hear from you if you have any questions. Please leave a comment and tell me what you think, or if you want some clarification on any of these steps! I hope I have inspired you to try some new things tonight for dinner!

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