Side Pannel
Cheesy Bruschetta Chicken Cutlets
Cheesy Bruschetta Chicken Cutlets
- Recipe Submitted by maryjosh on 12/10/2019
Ingredients List
- 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 chicken breast cutlets (about 4 cutlets)
- 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
Directions
1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.
2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.
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 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.
4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.
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 165ºF or higher in the center).
6 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.
2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.
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 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.
4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.
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 165ºF or higher in the center).
6 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.
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