2largeboneless, skinless chicken breastscut in half horizontally to create 4 thin cutlets
4teaspoonsItalian seasoning
1 ½teaspoonsgarlic salt
Olive oil
Bruschetta Topping:
3Roma tomatoes, diced
4Tablespoonsfreshly sliced basil leaves
2 teaspoonsminced garlic
pinch of salt
4thinslices fresh Mozzarella cheese
Balsamic vinegar glaze (optional)(I like the Star brand)
Instructions
For Chicken: Heat one or two tablespoons of olive oil, over medium heat, in a large grill pan or large skillet.Season the 4 chicken cutlets evenly with the Italian seasoning and garlic salt. Cook chicken for 6 minutes, on each side, or until internal temperature reaches 165 degrees F.Remove chicken from pan and set on a plate. Tent with foil to keep warm.
For Bruschetta Topping: place diced tomatoes, basil, garlic and salt in a medium bowl. Toss to combine. Top each warm chicken breast with one slice of Mozzarella cheese, then top with desired amount of bruschetta topping.Serve immediately with balsamic vinegar, if desired, and enjoy!