Skillet Bruschetta Chicken
This flavorful skillet chicken bruschetta puts a tasty spin on a traditional dish.
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- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cherry tomatoes, quartered
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon finely chopped shallot
- 1 tablespoon chopped fresh basil, plus leaves for garnish (optional)
- 2 teaspoons red-wine vinegar
- 1 medium clove garlic, finely chopped
- 3/4 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
- 4 (4-ounce) chicken cutlets
- 4 (1-ounce) slices part-skim low-moisture mozzarella cheese
- 4 teaspoons balsamic glaze
Instructions
- 1
Place tomatoes in a small bowl; add 1 tablespoon oil, shallot, basil, vinegar, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss to combine; set aside.
- 2
Pat chicken dry using paper towels; sprinkle with the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
- 3
Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip the cutlets and top each with a cheese slice. Cover the pan with a lid or baking sheet; cook until the cheese is melted and a thermometer inserted into the thickest part of the chicken registers 165°F, about 1 minute, 30 seconds.
- 4
Transfer the chicken to individual plates or a platter; top with the tomato mixture and drizzle with balsamic glaze. Garnish with basil leaves, if desired. Recipe developed by Marianne Williams Additional reporting by Carrie Myers, M.S. and Linda Frahm