Cheesy Bruschetta Chicken Cutlets
Ingredients
- 1 (14 1/2-ounce) can diced tomatoes
- 1 clove garlic
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning,
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds chicken breast cutlets,
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 ounces shredded mozzarella cheese
- 1 ounce shredded Parmesan cheese
- 1/4 cup fresh parsley
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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 (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.
- 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.
- 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.
- 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!,Simply Recipes / Coco Morante
Source
Original recipe: View Original