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This recipe is so delicious. I would not change a thing. My whole family loved it. Definitely a keeper.
This turned out great! I made this on my dinner night and everybody loved it!
Well, it looks delicious, but bruschetta means actually the toasted bread!
Yes, you caught us on our fanciful name! “Cheesy Bruschetta-Topping Chicken Cutlets” just does not have the same ring.
Delicious and quick. I sliced the cutlets thin so it cooked very quickly. I had dinner on the table in 30 minutes. Served with pasta and salad
Made a 1/2 recipe of this for the first time tonight using Roma tomatoes I diced myself, but leaving the whole amount of oregano and basil. With fresh grated parm and mozz it was crazy easy and delicious. I downed two cutlets, savoring every forkful. I can not recommend this recipe enough, especially with fresh ingredients. I found using a tenderizing hammer to flatten down the cuts of breast mean really helped keep the cheese and tomato layer on top, and make it easier to just tenderly fork bites off of.
Doesn’t the bruschetta refer to the bread used, not the topping…?
For curious readers, here’s a useful article about what bruschetta is and what it isn’t. But yes, true bruschetta involves bread and simple toppings. I once developed a recipe for burrito fried rice, and of course it was not made with actual burritos, nor wrapped in a tortilla. For readers who have enjoyed bruschetta at restaurants, the name tips them off to what the topping of the chicken holds in store. But that name would never go over in Italy.
Perfection! I used fire roasted canned tomatoes and added just a touch of goat cheese. to the cheese mix. Tangy and delicious. Going to be a staple in our menu. Thanks!! Oh, and yes to other posters, cook on both sides before going to the broiler. Using thin pieces of chicken is key!
Delicious and easy. I have an over abundance of fresh garden tomatoes right now so we are having some version of tomatoes at every meal. This was a nice break from pasta. And I loved the easy one pot aspect of this dish.
Delicious and so quick to make!
Delicious! And SO simple to make! Will be making this again soon.
Can I used breaded chicken cutlets
Hi, Michele! I think that the breading on the chicken would get fairly soggy with this particular recipe, but you could give it a try!
This was delicious! I made fresh bruschetta and added extra cheese! My husband and I loved it!
It was absolutely delicious! We used roasted tomatoes for more flavor and used the left over bruschetta mix for breakfast the next morning!! This dish was full of flavor and so quick to make, would definitely recommend it and will definitely be making this again soon!! Thank you for sharing!
Hi! Can’t wait to try this later today! I decided to comment; Because I love your recipes. This will be my 4th and I love the simplicity and flavor of your recipes.
I will let you know how my chicken cutlet bruchetta comes.
Liss/ Hollywood Beach, FL
I may not have read what you said exactly but you said to broil the chicken on one side for 3 minutes and then flip the chicken and add the cheese. Why would you not use the browned side to present the dish? Thanks.\
Hi, Lisa! Emma here, managing editor. You do end up presenting the browned side. When you flip, the bottom (browned) side becomes the top, onto which you add the cheese and bruschetta topping. So when you present the dish, you’ll see some browned chicken edges with the bruschetta topping. Hope that helps clarify!
I just read what was posted. The 1st thing I thought was did you check temp…. a lot of people forget that… ya gotta check temps!!!
Can you use fresh tomatoes? And if yes, do you suggest cherry, roma, or something else? I’m not a big fan of canned tomatoes.
Sure, you can definitely use fresh tomatoes! I’d go with a pound of whatever is the most flavorful/juicy/in season variety at your local market. My personal favorites right now are dry farmed Early Girl tomatoes! They just started coming in at my local farmer’s market.
Wow, looking delicious. I love Chicken Cutlets. I would try it for sure. Thanks for great share.
Can I just continue to cook on the stove top instead of using the oven once all the toppings are distributed ?
Yes, you could do this if you like! I’d add a lid to make sure the cheese can get warm enough to melt properly. It won’t have that bubbly, browned top (my favorite part, honestly), but it will cook through just fine on the stove-top. Just make sure the cheese isn’t piled so high that it will be touching the lid of your pan, otherwise it will be a stuck-on, sticky mess.
I really must try this, my mouth is watering!