Name: Cheesy Bruschetta Chicken Cutlets
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: For the bruschetta topping: -; 1 (14.5 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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Bruschetta Chicken Cutlets

1. For the bruschetta topping: -

2. 1 (14.5 ounce) can diced tomatoes, drained -

3. 1 clove garlic, minced or pressed in a garlic press -

4. 1 tablespoon olive oil -

5. 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano -

6. 1/4 teaspoon ground black pepper -

7. For the Chicken: -

8. 1 1/2 pounds (4 cutlets) chicken breast cutlets or thinly sliced chicken breasts, 1/4-inch thick -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon ground black pepper -

11. 2 tablespoons olive oil -

12. 3/4 cup (3 ounces) shredded mozzarella cheese -

13. 1/4 cup (1 ounce) shredded Parmesan cheese -

14. 1/4 cup chopped fresh parsley -

How to cook deliciously - Cheesy Bruschetta Chicken Cutlets

1. Stage

Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.

2. Stage

Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.

3. Stage

Sear the chicken: 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. I like to 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.

4. Stage

Flip and season the cutlets: 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.

5. Stage

Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165°F or higher in the center). At this point, your chicken should be ready, but if you used cutlets that were thicker than 1/4-inch you may have to return it to the stovetop to cook for another 1 to 3 minutes.

6. Stage

Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.