Cheesy Bruschetta Chicken Cutlets

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese.

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

Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat.

With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!

Cheesy Bruschetta Chicken Cutlets Recipe

Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat.

Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.

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

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