FAST and EASY Cheesy Bruschetta Chicken Chops! Ready flat in 15 minutes. Chicken Chops with Canned Tomatoes, Garlic, Mozzarella, and Parmesan Cheese!
BE PICTURED IN; CHARACTERIZED IN:
This is a quick weeknight dinner, perfect for those weeknights when you’re ready to give in and order a pizza instead of cooking. Hang up the phone, open the pantry, and you’ll have these cheesy Bruschetta Chicken Chops ready in about fifteen minutes!
Video: How to Make Cheesy Bruschetta Chicken
0:52
Cheesy Bruschetta Chicken Chops
What are chicken chops?
Bruschetta chicken cutlets are exactly what they sound like: thin pieces of chicken breast. When I say thin, I mean really thin—usually no more than 1/4 inch thick—that’s the height of a paperclip standing on its side. For this recipe we then sauté them and top them with diced tomatoes and lots of melted cheese.
Use chicken chops for this recipe as they cook faster than chicken breasts. Chops are sometimes referred to simply as thinly sliced chicken breasts. You can find them alongside chicken breasts and tenders at the grocery store.
How to make your own schnitzel: Halve the chicken breasts and pound flat. If you’re more of a visual learner, follow this guide.
What to serve with chicken chops
For a complete meal, serve this chicken on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables.
What to do with leftovers
Leftovers will keep refrigerated for up to five days.
Because the chicken is so thin, it’s difficult to reheat without overcooking the chicken and making it rubbery. That means you can certainly reheat your leftovers to make a second meal!
You can also turn leftover chops into an easy, cheesy chicken sandwich the next day, or slice thinly and toss with warm, fresh pasta until warm.
More great Italian recipes for weeknights!
- Fettuccine Alfredo with mushrooms
- Cheese Chicken Parmesan
- Shrimp pasta alla vodka
- Chicken Piccata
- Creamy Ziti Florentine
Cheesy Bruschetta Chicken Chops
Look for chicken chops or thinly sliced chicken breasts alongside chicken breasts and tenders at the grocery store. If you’re having trouble finding them, you can also make your own by slicing chicken breasts in half and flattening them. You want them to be only 1/4 inch thick.
Serve this chicken on top of fettuccine or zucchini noodles, or alongside steamed rice and veggies.
ingredients
For the bruschetta topping:
-
1 (14 1/2 ounce) can diced tomatoesdrained
-
1 clove garlicchopped or pressed in a garlic press
-
1 tablespoon olive oil
-
1/2 teaspoon italian spices, or 1/4 teaspoon each dried basil and oregano
-
1/4 teaspoon ground black pepper
For the chicken:
-
1 1/2 lb (4 schnitzel) chicken breast chops, or thinly sliced chicken breasts, 1/4-inch thick
-
1/2 teaspoon Salt
-
1/4 teaspoon ground black pepper
-
2 tablespoon olive oil
-
3/4 cup (3 ounces) grated mozzarella cheese
-
1/4 cup (1 ounce) grated parmesan cheese
-
1/4 Cup chopped fresh parsley
method
-
Heat your oven grill to the highest level:
Place a rack a few inches below the grill.
-
Make the bruschetta topping:
In a medium mixing bowl, whisk together all the ingredients for the bruschetta topping. Put aside.
-
Roast Chicken:
Season the chicken breast fillets on both sides with salt and pepper.
Heat the olive oil in a large (12 inch) ovenproof skillet over medium-high heat. I like to use either a cast iron or stainless steel pan – non-stick and enameled cast iron cookware isn’t typically designed for use above 500F, so it’s not grill-safe.
When the oil is simmering, sear the chicken chops on one side for 3 minutes to give them some color.
It’s okay if they’re undercooked, as they’ll finish cooking in the oven.
-
Turn and season the schnitzel:
Flip the chops, then spoon the bruschetta topping on top and sprinkle with mozzarella and Parmesan cheese. Cook in pan for 1 1/2 to 2 minutes.
-
Roast the chicken:
Place the pan under the grill. Grill until cheese is bubbly and brown and chicken is cooked through, about 3 minutes.
Check doneness by slicing into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165°F or have more).
At this point, your chicken should be done, but if you used chops that were more than 1/4 inch thick, you may need to return them to the stovetop for an additional 1-3 minutes to cook.
-
Surcharge:
Sprinkle the parsley over the chicken and serve the chops hot.
| nutritional information (per serving) | |
|---|---|
| 484 | calories |
| 23g | Fat |
| 6g | carbohydrates |
| 61g | protein |
