Bruschetta Chicken Cutlets

From Simply Recipes

Ingredients

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

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 (broiler)-safe skillet over medium high heat. 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). Sprinkle parsley on top and serve with pasta or veggies or both.

Notes from Jill's Kitchen: Okay, so I used chicken that this close to crossing the line of being spoiled and mozzarella cheese that was even closer to that line and this still turned out good. I can't wait to try it again with actual quality ingredients, hah!