Cheesy Bruschetta Chicken Cutlets

Ingredients

• 1 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
• 1 1/2 pounds chicken breast cutlets
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

1. Turn the broiler to its highest heat and move an oven rack so it sits a few inches underneath it. For the bruschetta topping, add all the topping ingredients to a medium bowl and stir until combined, then keep it nearby.
2. Sprinkle the chicken cutlets with the salt and pepper on both sides. Warm the olive oil over medium high heat in a large (12-inch), oven-safe skillet. Cast iron or stainless steel is the right friend for this job; nonstick and enameled cast iron pans are often not designed for heat above 500ºF, which means the broiler is not their moment.
3. Once the oil looks glossy and hot, add the cutlets and cook them for 3 minutes on 1 side, just until they pick up a little color. Do not worry if the centers are not finished yet, since the oven will take care of that.
4. Turn the cutlets over, spoon the bruschetta topping over them, and scatter the mozzarella and Parmesan on top.
5. Slide the skillet under the broiler. Broil for about 3 minutes, until the cheese is melted, bubbling, and browned, and the chicken is cooked through. To check, cut into 1 cutlet and make sure the middle is opaque, or use an instant-read thermometer in 1 cutlet; the center should register 165ºF or higher.
6. Finish by sprinkling the parsley over the chicken, and serve the cutlets hot.