Your chicken meal prep just got upgraded with this delicious Baked Chicken Bruschetta recipe! High in protein, easy to make, and packed with all the right flavors! If you’re sick of plain chicken and like bruschetta then you’re going to love this one.
For this meal prep recipe you’ll need 2 bowls and a baking dish. This baking dish should be big enough to fit all of your chicken into so keep this in mind if you’re scaling the recipe.
The first thing you’ll need to do is trim the fat off of 3 pounds of chicken breast and cut them in half. Put those off to the side.
In your first bowl mix together 2 extra large whole eggs and 3 tablespoons of olive oil. Put that off to the side.
In your other bowl mix together 2 cups of whole wheat bread crumbs, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic salt, and 1 optional teaspoon of crushed red pepper for some kick.
Take out your baking dish big enough to fit everything into it, I used a 9×13 dish.
Coat your chicken with your egg mix and put it right into your baking dish. Repeat until all of your baked chicken bruschetta pieces are coated.
Have some mix left? Pour it over your chicken!
Last, evenly distribute your bread crumb mix over the top and flip each piece over until fully coated.
Before the oven add on top 1/2 cup of shredded Italian blend cheese, 16 tablespoons of your choice salsa, and 1 teaspoon of Italian seasoning.
Put your baked chicken bruschetta into the oven on 400F/204C for around 30-35 minutes.
Diet tip? Use a reduced or fat free cheese to cut down on the fat in the recipe.
Finish with a high protein dessert like our Protein Cheesecake!
Baked Chicken Bruschetta
What We Used
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- 3 Pounds Chicken Breast
- 2 Extra Large Whole Eggs
- 3 Tablespoons Olive Oil
- 1 Teaspoon Garlic Salt
- 2 Teaspoons Italian Seasoning - 1 Teaspoon goes over the top
- 1 Teaspoon Crushed Red Pepper - *Optional
- 2 Cups Bread Crumbs - Whole Wheat
- ½ Cup Italian Cheese
- 16 Tablespoons Salsa
- Take out your Chicken Breast, trim the fat off of them, and cut them in half
- In a bowl, add in and mix together your Eggs and Olive Oil
- In another bowl or dish add in your dry ingredients
- Mix your dry ingredients together
- Dunk your Chicken Breast pieces in your Egg mix and put them in a baking dish
- Pour your dry mix on top
- Flip your pieces around a few times
- Sprinkle your Cheese over the top
- Spoon your Salsa on
- Sprinkle on 1 Teaspoon of Italian Seasoning
- Bake on 400F/204C for 30-35 minutes
- Calories: 3050
- Fat: 86g
- Saturated Fat: 17g
- Sodium: 4570mg
- Carbs: 142g
- Fiber: 18g
- Sugar: 22g
- Protein: 427g
- Calories: 305
- Fat: 8.6g
- Saturated Fat: 1.7g
- Sodium: 457mg
- Carbs: 14.2g
- Fiber: 1.8g
- Sugar: 2.2g
- Protein: 42.7g
Hey man, love your site. Made the popcorn chicken so far but wondered how long you keep the Bruschetta for and how do you store it for a later date? tupperware box and in the fridge?
Hey Chris! Awesome! Usually 5-7 days in the fridge, anything longer I’ll freeze like you mentioned in a container.
Another awesome recipe. My daughter and I really loved it. I couldn’t find any whole wheat bread crumbs so I just toasted some wheat bread and blended it up in a food processor. In case anyone is wondering, it took me 5 slices of regular sized bread.
Awesome recipe… needs more shiracha however 🙂
Haha! Everything needs more sriracha! I like your style. Thanks Nick
We just had it for dinner – it was awesome. Lots leftover for lunches and dinners.
Keep it up brother.
Wonderful to hear! Thanks Dustin
Loving this recipe. This and your chicken nuggets so far are my favorite (and I’ve made a bunch of them). The only addition I’ve made to them and others is brining the chicken for 1 hour. No need to brine chicken in the slow-cooker, but it works wonders for any other method by making the chicken much more juicy. Thanks for the recipes!