American
Bruschetta Chicken
Golden chicken cutlets meet a juicy tomato-basil topping brightened with garlic, olive oil, and balsamic vinegar.
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Tomato Topping
- 1 pint cherry tomatoes, quartered
- 1 small garlic clove, finely grated
- 2 tbsp, torn
- 1 tbsp
- 1 tbsp, divided
- 1/4 tsp, Diamond Crystal
Chicken
- 4 cutlets (about 1 1/2 lb total and 1/2 inch thick), chicken breast cutlets
- 1 1/2 tsp, Diamond Crystal
- 1/2 tsp, freshly ground
- 2 tbsp
- 2 tbsp, divided between batches
Directions
Make the Tomato Topping
- Combine cherry tomatoes, garlic cloves, basil leaves, , 2 teaspoons of balsamic vinegar, and . Let stand while the chicken cooks, 10–15 minutes, so the tomatoes release a little seasoned juice.
Sear the Chicken
- Pat chicken breasts dry and season both sides with and black pepper. Dust lightly with all purpose flour, then shake off every visible excess.
- Heat half of in a large skillet over medium-high heat until shimmering. Cook two cutlets for 3–4 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a platter, add the remaining oil, and repeat with the remaining cutlets. Rest for 3 minutes.
Finish
- Taste the tomato mixture and add some or all of the reserved 1 teaspoon balsamic vinegar only if it needs more acidity. Adjust salt if needed, then spoon the tomatoes and their juices over the rested chicken immediately before serving.
