Bruschetta Chicken
Bruschetta chicken with a crispy mozzarella crust, bacon mashed potatoes, and asparagus. This flavorful meal comes together in just 35 minutes, and is absolutely delicious.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: baked chicken, chicken cutlets
Servings: 4
Calories: 842kcal
- 24 ounces Yukon Gold Potatoes
- 12 ounces Asparagus
- 1 cup Mozzarella Cheese
- 1/2 cup Panko Breadcrumbs
- 2 teaspoons Italian Seasoning
- 20 ounces chicken cutlets 4 pieces
- 8 ounces Bacon
- 2 Lemons
- 2 Roma Tomatoes
- 1 ounce Basil
- 1 Tablespoon Olive Oil divided
- 5 Tablespoons Butter
- Salt and Pepper to taste
Set oven rack to upper middle position, and preheat oven to 425 degrees F.
Wash and dry the potatoes, asparagus, and basil.
Trim and discard the woody ends of the asparagus, and dice the potatoes.
Slice one lemon in half, reserving one half, and slicing the other half into 4 wedges. Leave other lemon whole to be zested.
Chicken and Asparagus
In a medium sized, microwave safe bowl, melt 2 tablespoons of butter (30 seconds).
Once melted, remove from microwave and stir in mozzarella, Panko, Italian Seasoning, salt, and pepper. Set aside.
Grab a baking sheet, and spray with cooking spray.
Place chicken cutlets on one end of the baking sheet, and use a paper towel to pat them dry. Season liberally with salt and pepper.
Spread the mozzarella and breadcrumb mix evenly over the top of the chicken cutlets, and press firmly to help the crust adhere to the chicken.
Roast in the preheated oven for 5-7 minutes until it is lightly browned.
Once browned, remove pan from oven and add asparagus spears to the other side of the tray. Drizzle with olive oil and season with salt and pepper.
Return to oven and cook for 10-12 minutes until chicken is cooked through and asparagus is tender.
When finished, top asparagus with the zest of one lemon.
Potatoes
Meanwhile, place potatoes in a large pot and cover with water. Salt water, and bring to a boil, cook until tender 15-20 minutes.
Reserve 1/2 cup of cooking liquid.
Drain potatoes, and return to pot. Cover to keep warm.
When ready to serve, finish by adding 3 tablespoons of butter, and the 1/2 cup of reserve liquid, salt and pepper. Use a potato masher to mash.
Add half the roughly chopped bacon (see below)
And stir it all together.
Bacon
Meanwhile, cook bacon in a large dry pan over medium high heat. You want to cook until crispy, 6-10 minutes, flipping half way. When done, transfer to a paper-towel lined plate and turn off pan.
Once cooled enough to work with, rough chop bacon and set aside.
Bruschetta
While chicken and potatoes cook, prepare bruschetta by finely dicing the tomatoes, and picking the basil leaves from the stems, then thinly slicing them.
Add to a small bowl, juice half a lemon over top, and drizzle 1/2 tablespoon of olive oil. Season with salt and pepper to taste. Stir to combine.
Calories: 842kcal | Carbohydrates: 47g | Protein: 51g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 188mg | Sodium: 910mg | Potassium: 1742mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1982IU | Vitamin C: 74mg | Calcium: 256mg | Iron: 5mg