Cheesy Bruschetta Chicken Cutlets Recipe


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Photography Credit:
Coco Morante

This is a fast-as-it-gets weeknight dinner, excellent for these midweek nights while you’re able to cave and order a pizza as a substitute of cooking.

Put the cellphone down, open the pantry, and also you’ll have these tacky bruschetta-topped hen cutlets prepared in about fifteen minutes!

Cheesy Bruschetta Chicken CutletsBruschetta hen cutlets are simply what they sound like: skinny cuts of hen breast, seared and topped with diced tomatoes and plenty of melty cheese.

The recipe makes use of a handy pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, they usually make an important stand-in when contemporary tomatoes are out of season.

Cheesy Bruschetta Chicken CutletsUse hen cutlets for this recipe as a result of they cook dinner so shortly. Look for them subsequent to the hen breasts and tenders on the grocery retailer. If you could have bother discovering cutlets, you may as well make your personal by butterflying hen breasts in half and pounding them flat.

With its heat topping of tomatoes and cheese, this dinner is lots wealthy and flavorful. Serve on prime of fettuccine or zucchini noodles, or alongside steamed rice and greens. I really like these greater than their fussier cousin, hen parmigiana!

Cheesy Bruschetta Chicken Cutlets Recipe

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Look for hen cutlets subsequent to the hen breasts and tenders on the grocery retailer. If you could have bother discovering them, you may as well make your personal by butterflying hen breasts in half and pounding them flat.

Serve this hen on prime of fettuccine or zucchini noodles or alongside steamed rice and greens.

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/four teaspoon every dried basil and oregano
  • 1/four teaspoon floor black pepper

For the hen:

  • 1 1/2 kilos hen breast cutlets (about four cutlets)
  • 1/2 teaspoon salt
  • 1/four teaspoon floor black pepper
  • 2 tablespoons olive oil
  • three/four cup (three ounces) shredded mozzarella cheese
  • 1/four cup (1 ounce) shredded Parmesan cheese
  • 1/four cup chopped contemporary parsley

Method

1 Heat your oven broiler to its highest setting. Place a rack a number of inches beneath the broiler.

2 Make the bruschetta topping: In a medium mixing bowl, stir collectively all the bruschetta topping substances. Set apart.

Cheesy Bruschetta Chicken Cutlets

three Sear the hen: Season the hen cutlets on each side with the salt and pepper. Heat the olive oil in a big (12-inch), oven-safe skillet over medium excessive warmth. I like to make use of both a forged iron or stainless-steel skillet — nonstick and enameled forged iron cookware often aren’t meant for use above 500ºF, in order that they aren’t broiler protected.

When the oil is shimmering, sear the hen cutlets for three minutes on one aspect, simply in order that they get just a little little bit of shade. It’s okay if they don’t seem to be cooked by, since they are going to end cooking within the oven.

Cheesy Bruschetta Chicken Cutlets

four Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.

Cheesy Bruschetta Chicken CutletsCheesy Bruschetta Chicken CutletsCheesy Bruschetta Chicken Cutlets

 

 

5 Broil the hen: Place the skillet beneath the broiler. Broil till the cheese is bubbly and brown and the hen is cooked by, about three minutes. Check for doneness by reducing into one of many cutlets to see if it’s opaque within the heart, or by checking the temperature of one of many cutlets with an instant-read thermometer (the hen must be 165ºF or greater within the heart).

Cheesy Bruschetta Chicken Cutlets

5 Serve: Sprinkle the parsley on prime of the hen and serve the cutlets sizzling.

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Coco Morante

A self-taught cook dinner and classically-trained soprano, Coco Morante writes and sings within the San Francisco Bay Area, the place she lives together with her husband and their beagle. For extra recipes, go to her weblog, Lefty Spoon.

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