Cheesy Bruschetta Chicken Cutlets

Cheesy Bruschetta Chicken Cutlets

from simplyrecipes.com
Dinner
15 min
4 servings
437 kcal / serving

This quick and easy cheesy bruschetta chicken cutlets recipe is ready in 15 minutes flat. Chicken cutlets are topped with canned tomatoes, garlic, mozzarella, and Parmesan cheese.

Ingredients

  • 1can diced tomatoes, drained
  • 1 clovegarlic, minced or pressed in a garlic press
  • 1 tablespoonolive oil
  • ½ teaspoonitalian seasoning or 1/4 teaspoon each dried basil and oregano
  • ¼ teaspoonground black pepper
  • 1 ½ poundschicken breast cutlets or thinly sliced chicken breasts, 1/4-inch thick
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • 2 tablespoonsolive oil
  • ¾ cupshredded mozzarella cheese
  • ¼ cupshredded parmesan cheese
  • ¼ cupchopped fresh parsley

Directions

  1. 1

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

  2. 2

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

  3. 3

    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. 4

    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. 5

    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. 6

    Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot. Did you love the recipe? Give us some stars and leave a comment below!