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Bruschetta Chicken Recipe

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This recipe for Bruschetta Chicken, by , is from Daniela's Meal Plan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



12oz Yukon Gold Potatoes
6oz Asparagus
c Panko Breadcrumbs
c Mozzarella Cheese
1tsp Italian Seasoning
12oz Chicken Breast
4oz Bacon
1 Lemon
1 Roma Tomato
1tsp Vegetable Oil
2tsp Olive Oil
3tbsp Butter

Preheat oven to 425 and adjust rack to top position. Dice potatoes and prep asparagus. Place 1tbsp butter in a bowl and icrowave until melted. Stir in mozzarella, panko, italian seasoning, salt, pepper.

Lightly oil a baking sheet. Season chicken with salt and pepper and place on the oiled side. Mound mixture onto tops of chicken roast on top rack untill crust is browned 10-15min. then add asparagus

Place potatoes in salted water to boil. Reserve c of water. Cook bacon until crispy.

Once chicken is lightly browned toss the asparagus and drizzle olive oil, salt, pepper.

Zest and quarter lemon. Finely dice tomato, and basil combine with 2 wedges of lemon(whole for4 servings) and drizzle with olive oil. Taste and season with salt and pepper.

Mash potatoes with 2tbsp of butter adding the reserved water if needed. add half of the chopped bacon to mash potatoes season with salt and pepper. top served potatoes with the remainder of bacon.

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