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

Bruschetta or ‘broo-sketta,’ is a classic Italian appetizer that’s as fun to say as it is to eat. The combination of juicy chopped tomatoes, fresh lemon juice and aromatic herbs piled onto crusty bread is hard to beat. But we’ve given it a savory upgrade by swapping the bread for tender chicken cutlets coated in golden panko and melted mozzarella.

This dish pairs the bruschetta-topped chicken with creamy mashed potatoes studded with crispy bacon bits and roasted broccoli tossed with bright lemon zest. Every bite transports you to the Italian countryside, without the soggy bread. It’s a hearty, flavorful meal that’s sure to become a weeknight favorite.

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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

8 ounce BroccoliView 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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add them to the boiling water and cook until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, place bacon in a cold skillet. Cook over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Once cool, crumble or chop.
4. Cut broccoli into small florets. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly browned.
5. Zest the lemon and set aside. Halve the lemon. Dice the tomato into small pieces. In a small bowl, combine tomato, a squeeze of lemon juice and a pinch of salt. Set aside.
6. In a shallow dish, mix panko breadcrumbs, Italian seasoning and a pinch of salt and pepper. In another dish, place the mozzarella cheese.
7. Season chicken cutlets with salt and pepper. Press each cutlet first into the mozzarella, then into the panko mixture, coating both sides.
8. Place breaded chicken on a parchment-lined baking sheet. Bake for 15-18 minutes, until golden and cooked through (internal temperature 165°F).
9. While chicken bakes, mash the potatoes with a splash of milk or butter until creamy. Fold in the crumbled bacon and half the green herb blend. Season with salt and pepper.
10. Toss the roasted broccoli with lemon zest and remaining herb blend. Squeeze a little lemon juice over the top.
11. To serve, plate the mashed potatoes and broccoli alongside the chicken. Spoon the tomato bruschetta mixture over the chicken. Garnish with extra herbs if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

How do I make the bruschetta topping ahead of time?

You can dice the tomato and mix with lemon juice and salt up to a few hours in advance. Keep it refrigerated, but let it come to room temperature before serving for the best flavor.

Can I substitute the broccoli with another vegetable?

Absolutely. Asparagus, green beans or zucchini would work well. Adjust roasting time as needed.