Ingredients
For the bruschetta topping:
1 (14 1/2-ounce) can diced tomatoes, drained
1 clove garlic, minced or pressed in a garlic press
1 tablespoon olive oil
1/2 teaspoon Italian seasoning, or 1/4 teaspoon each dried basil and oregano
1/4 teaspoon ground black pepper
For the chicken:
1 1/2 pounds (4 cutlets) chicken breast cutlets, or thinly sliced chicken breasts, 1/4-inch thick
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3/4 cup (3 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) shredded Parmesan cheese
1/4 cup chopped fresh parsley
Instructions
Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.
In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.
Season the chicken cutlets on both sides with the salt and pepper.
Heat the olive oil in a large (12-inch), oven-safe skillet over medium-high heat. Use either a cast iron or stainless steel skillet—nonstick and enameled cast iron cookware usually aren’t meant to be used above 500°F, so they aren’t broiler safe.
When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven.
Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. Let them cook in the pan for 1 1/2 to 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300 kcal