Bruschetta Chicken with Mozzarella Crust, Bacon Mashed Potatoes &Amp; Asparagus

Bruschetta is a classic Italian appetizer, but we’ve turned it into a hearty main dish. Instead of topping bread, we coat tender chicken breasts with a golden panko and mozzarella crust, then bake until crispy. The result is a juicy, flavorful chicken that pairs perfectly with creamy mashed potatoes studded with crispy bacon and bright, lemony roasted asparagus.

This recipe brings all the fresh, herby flavors of traditional bruschetta-ripe tomatoes, Italian seasoning and a touch of lemon-to your dinner table in a satisfying, low-carb-friendly way. It’s a complete meal that feels special enough for a weekend dinner but quick enough for a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Cut the potatoes into 1-inch chunks. Place them in a medium pot, cover with salted water and bring to a boil. Cook until tender, about 15-20 minutes.
3. While the potatoes cook, cut the bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on a paper towel. Reserve 1 tablespoon of bacon fat.
4. Trim the woody ends off the asparagus. Zest the lemon, then cut it in half. Chop the tomato into small dice and set aside.
5. In a shallow bowl, combine the panko breadcrumbs, half the mozzarella cheese, half the Italian seasoning and a pinch of salt and pepper. In another bowl, mix the remaining mozzarella with the remaining Italian seasoning.
6. Season the chicken cutlets with salt and pepper. Press each cutlet into the panko mixture, coating both sides. Place on the prepared baking sheet. Top each cutlet with the mozzarella-Italian seasoning mixture, pressing gently.
7. Toss the asparagus with a drizzle of olive oil, a pinch of salt and half the lemon zest. Arrange on the baking sheet around the chicken.
8. Bake for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F) and the crust is golden and crispy.
9. While the chicken bakes, drain the potatoes and return them to the pot. Add the reserved bacon fat (or butter) and mash until smooth. Stir in the crispy bacon and the green herb blend (if using or substitute chopped chives). Season with salt and pepper to taste.
10. In a small bowl, combine the diced tomato, a squeeze of lemon juice, a pinch of salt and the remaining lemon zest. This is your bruschetta topping.
11. To serve, spoon the bacon mashed potatoes onto plates. Place a chicken cutlet on top, spoon the bruschetta tomato mixture over the chicken and arrange the roasted asparagus alongside.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Simply slice them in half horizontally to create thinner cutlets or pound them to an even thickness.

Can I make this recipe dairy-free?

You can substitute the mozzarella with a dairy-free cheese alternative and use olive oil instead of bacon fat for the potatoes. The crust may not be as crispy, but it will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.