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Bruschetta Chicken

Prep Time 15 minutes
Cook Time 12 minutes
Servings 4


For Chicken:

  • 2 large boneless, skinless chicken breasts, cut in half horizontally to create 4 thin cutlets
  • 4 teaspoons Italian seasoning
  • 1 ½ teaspoons garlic salt
  • Olive oil

Bruschetta Topping:

  • 3 Roma tomatoes, diced
  • 4 Tablespoons freshly sliced basil leaves
  • 2 teaspoons minced garlic
  • pinch of salt
  • 4 thin slices fresh Mozzarella cheese
  • Balsamic vinegar glaze (optional) (I like the Star brand)


  • 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!