Ingredients
14.5ozdiced tomatoes,(1 can), drained
1clovegarlic,minced or pressed in a garlic press
1tbspolive oil
½tspItalian seasoning,(or ¼ tsp each dried basil and oregano)
¼tspground black pepper
1½lbschicken breast cutlets,(4 cutlets) or thinly sliced chicken breasts, ¼-inch thick
½tspsalt
¼tspground black pepper
2tbspolive oil
¾cupshredded mozzarella cheese,(3 oz)
¼cupshredded parmesan cheese,(1 oz)
¼cupchopped fresh parsley
Preparation
Heat the 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 salt and pepper.
Heat the olive oil in a large (12-inch), oven-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.
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 1½ to 2 minutes.
Place the skillet under the broiler. Broil for about 3 minutes until the cheese is bubbly and brown and the chicken is cooked through.
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 degrees F or higher in the center).
If using cutlets that thicker than ¼-inch, return to the stovetop to cook for another 1 to 3 minutes if needed.
Sprinkle the parsley on top of the chicken and serve the cutlets hot.
