Ingredients
- 4 boneless skinless chicken breast cutlets (approximately 1 ½ – 2 pounds, ¾ inch thickness)
- 3 tablespoons olive oil, divided (2 tablespoons for chicken, 1 tablespoon for tomato bruschetta mixture)
- 3 teaspoons finely minced garlic, divided (2 teaspoons for chicken, 1 teaspoon for tomato bruschetta mixture)
- 1 teaspoon Italian herb seasoning blend
- ¾ teaspoon salt, divided (½ teaspoon for chicken, ¼ teaspoon for tomato bruschetta mixture)
- ¼ teaspoon black pepper
- 2 cups roma tomatoes (approximately 4 large tomatoes, diced into ¼–½ inch pieces)
- 3 tablespoons minced shallot
- 1 tablespoon chopped fresh basil
- 8 ounces fresh mozzarella ball, cut into ¼-inch thick slices
- For Garnish:
- Balsamic glaze (Bertolli brand used)
- Fresh basil, thinly sliced
Instructions
- In a large shallow dish, combine the chicken breasts, 2 tablespoons olive oil, 2 teaspoons garlic, Italian herb seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly. Set aside.
- In a medium bowl, combine the diced tomatoes, minced shallot, chopped fresh basil, remaining 1 tablespoon olive oil, 1 teaspoon garlic, and remaining ¼ teaspoon salt. Stir to combine and set aside.
- Heat a large (12-inch) skillet over medium-high heat. Once hot, add the chicken breasts along with the seasoned olive oil.
- Cook the chicken for 5-6 minutes on each side, or until golden brown and an internal temperature of 165°F (74°C) is reached.
- Lower the heat to low, top each chicken cutlet with 2 slices of fresh mozzarella (or enough to cover the chicken), and cover the skillet with a lid for 2-3 minutes until the cheese has melted.
- Remove the lid and turn off the heat.
- Top each chicken cutlet with approximately ⅓ cup of the tomato bruschetta mixture.
- Transfer the chicken to a serving platter and garnish with balsamic glaze and additional thinly sliced fresh basil.
Notes
- For a slightly tangy kick, add a splash of balsamic vinegar to the tomato mixture before topping the chicken.
- If you prefer a lighter option, you can substitute the mozzarella with a reduced-fat cheese or omit it altogether.
- Pair with a simple green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Italian
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 4g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
