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Bruschetta Chicken

Ingredients

Topping:

  • 4 Roma tomatoes in ½" dice
  • 2 or 3 cloves fresh garlic, finely minced
  • 1 ½ T. olive oil
  • 1½ T. balsamic vinegar
  • ¼ cup fresh basil leaves stacked, rolled like a cigar, and sliced crosswise in thin ribbons (aka "chiffonade")
  • pinch each salt and pepper

Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 T. olive oil
  • salt and pepper to taste
  • 4 slices mozzarella or provolone cheese, or an equivalent amount of shredded
  • grated or shaved parmesan, for garnish
  • balsamic glaze, for garnish, optional

Instructions

  • Combine the topping ingredients, toss, set aside.
  • Make the cutlets by putting one chicken breast on a cutting board, placing your hand flatly and firmly on top, and, using a sharp knife, cutting horizontally through the thickness to make two cutlets. Repeat with the other chicken breast. Season both sides of each breast with salt and pepper.
  • Heat oven to 200°. Heat a skillet over medium heat. When the pan is hot, add the olive oil, and when it shimmers, add two of the cutlets. Cook on the first side 3 or 4 minutes until golden brown and chicken releases easily. Flip, and cook on the other side 3 or 4 minutes. Just before the chicken is done, top with cheese. Remove to a plate, and keep warm in the oven while you cook the other two cutlets and cover them with cheese to melt.
  • When all the chicken is done, top each chicken breast with bruschetta topping and serve.