Bruschetta Chicken Mozzarella Tomato (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 large boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
02 -
4 teaspoons Italian seasoning blend
03 -
1.5 teaspoons garlic salt
04 -
2 tablespoons olive oil
→ Bruschetta Topping
05 -
3 Roma tomatoes, diced
06 -
4 tablespoons fresh basil leaves, sliced thinly
07 -
2 teaspoons garlic, minced
08 -
Pinch of kosher salt
09 -
4 slices fresh Mozzarella cheese, thinly sliced
10 -
Balsamic vinegar glaze, for drizzling (optional)
# Step-by-Step Directions:
01 -
Heat olive oil in a large grill pan or skillet over medium heat. While the oil heats, season both sides of the chicken cutlets evenly with Italian seasoning and garlic salt.
02 -
Add the seasoned chicken cutlets to the pan. Cook for 6 minutes per side or until the internal temperature reaches 74°C. Remove from the heat and set aside on a plate, tented with foil to keep warm.
03 -
In a medium bowl, combine diced Roma tomatoes, sliced basil, minced garlic, and a pinch of kosher salt. Toss gently to combine and let sit for a few minutes to develop flavor.
04 -
Place a slice of fresh Mozzarella on each warm chicken cutlet. Spoon a generous amount of bruschetta topping over each piece. Drizzle with balsamic glaze, if desired. Serve immediately.
# Helpful Notes:
01 -
Slice basil just before using to maintain maximum freshness and aroma.
02 -
Using thin chicken cutlets ensures even cooking and juicier results.
03 -
Allowing the bruschetta mixture to rest before topping boosts the depth of flavor.