Cheesy Bruschetta Chicken Cutlets
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Category
Dinner
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Cusine
American
What do you need?
How to make?
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
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 , 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 500ºF, 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.
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 .
Sprinkle the parsley on top of the chicken and serve the cutlets hot.
