Bruschetta Chicken - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 12

Total Time 22

Season the chicken cutlets with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper on both sides.
In a small bowl, combine the tomatoes with basil leaves, 1 clove minced garlic, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir and set aside.
In a skillet over medium high heat, melt butter and add oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. Takes about 4-5 minutes per side.
Add garlic to the center of the pan, sauté for 30 seconds, then stir it with all of the chicken cutlets so they’re coated with garlic. Remove from heat.
Top the chicken tomato mixture, parmesan, and balsamic glaze.
Serve warm with mashed potatoes, rice, or polenta.

Make-Ahead. If you want to make part of this recipe ahead of time, you can cook the chicken breasts and then store them in the fridge for up to 2 days, or freeze them for up to 3 months. When ready to serve, reheat the chicken, then top with freshly made bruschetta mix, cheese, and balsamic.
Make More. This recipe can easily be doubled to serve up to 6 people. Simply double the amount of ingredients. Follow the recipe as written, being sure to cook the chicken in batches so that you don’t overcrowd the pan.