Gluten Free Parmesan Crusted Chicken Breasts with Bruschetta

Ever wonder what the secret to juicy chicken is?  Well, I have it for you.  Start with a generous coating of mayonnaise to seal in all of the natural juices.  Roll in gluten free breadcrumbs, Italian herbs, and parmesan cheese for the perfect, crispy coating.  Perfection every single time.

An incredible meal does not need to be complicated; it simply needs to be delicious.  Well today I am sharing my go-to recipe; it’s the one that I serve when company is coming over for dinner.  It’s nothing fancy, but it’s a winner on so many levels.

First of all, this dish is incredibly easy to make.   These chicken breasts are coated in a simple mixture of my favorite gluten free breadcrumbs, grated parmesan cheese, sea salt, and dried Italian seasoning.  They cook up in 30-40 minutes with little mess and no fuss.  I also love that I can prep these chicken breasts in advance.  Simply place the prepared chicken breasts in a baking dish or rimmed baking sheet, cover, and refrigerate until you’re ready to start dinner (just be sure you cook them on the same day that you prep them).

A common complaint that many people have regarding boneless chicken breasts is how easily they dry out.  It’s true; dry, chewy chicken is rather easy to pull off…but so is juicy, tender chicken.  For years, I have been employing the help of mayonnaise to keep my chicken amazingly juicy.  Adding mayo adds a layer of fat onto the chicken, something that boneless, skinless chicken breasts are lacking.  This layer of fat works to seal in the natural juices of the chicken.  I’m telling you, if you have never tried this, you must.  It’s a total game changer.  I can not begin to tell you how many people have asked me how I  make such juicy chicken.   The secret is out!

While many bemoan how basic and “vanilla” skinless, boneless chicken breasts are, I liken them to blank canvases.  The possibilities are virtually endless.  These simple chicken breasts serve as the start to my chicken parmesan, my lemon chicken, my chicken fingers (or nuggets), and my bruschetta chicken which is featured here.  Master the basic and then elevate it; that’s how I work things in my kitchen.

Lastly, this recipe is a winner because it takes an ingredient that most people enjoy, chicken, and adds a fresh element to it.  Homemade salsas and bruschettas are healthy and turn an ordinary chicken breast into something a bit more special.  While I feature my traditional tomato brushetta here, a peach brushetta or pineapple jalapeno salsa would also be amazing.  Again, the possibilities are endless.

So now that I’ve shared my secret to amazing, juicy chicken, give it a try yourself and let me know how you fancy-up these basic chicken breasts.

Gluten Free Parmesan Crusted Chicken Breasts with Bruschetta
serves 6

6 small to medium skinless, boneless chicken breasts (fat trimmed)
1/3 cup good quality mayonnaise
1 cup gluten free Italian seasoned breadcrumbs (I use Aleia’s Italian Bread Crumbs)
1/3 cup grated parmesan cheese
1 tablespoon dried Italian seasoning
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper

Grab the recipe for my BRUSCHETTA right here.

Preheat the oven to 350 degrees.

Place the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper into a shallow dish.  Whisk together to combine..  Set aside.

Trim any excess fat from the chicken breasts.  Place the mayonnaise into a small bowl.  Liberally brush each chicken breast on all sides with mayo.  Immediately roll in the breadcrumbs mixture, being sure to press the breadcrumbs onto the chicken to cover the entire surface.  Note:  As long as you cover the surface of the chicken with adequate mayonnaise, the breadcrumb mixture will easily coat the chicken.

Place the prepared chicken breasts onto a rimmed baking sheet.

Place on the center rack of the oven and bake for 30-40 minutes.  Insert a food thermometer into the thickest part of the chicken.  The temperature should register at 165 degrees.

Allow the chicken to rest for 5 minutes before serving (this locks in the juice).

I would recommend making the bruschetta recipe by lunch time of the day you are planning to serve it.  Allowing it to sit at room temperature for 3-4 hours will greatly improve the flavor and allow all of the ingredients to meld.

Top each chicken breast with a healthy portion of bruschetta.  Garnish with small basil leaves.

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