Bruschetta Chicken

The Method for Bruschetta Chicken

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Mix the tomatoes, garlic, basil, balsamic vinegar and 1 tbsp of the oil with a pinch of the salt and leave to stand while you cook the chicken.

   Mark done

2. Season the chicken with the remaining salt and the pepper. Heat the remaining oil in a large ovenproof frying pan over medium-high heat and cook the cutlets for 3 minutes on each side, until golden.

   Mark done Start 3 min timer

3. Spoon the tomato mixture over the chicken and scatter the mozzarella on top. Bake for 12 minutes, until the chicken is cooked through and the cheese has melted.

   Mark done Start 12 min timer

4. Rest for 3 minutes and serve with the juices from the pan.

   Mark done Start 3 min timer

Things to Watch For

1. Slice the breasts into even cutlets, or pound them lightly, so they cook through in the time it takes the cheese to melt.
2. If your tomatoes are watery, scoop out the seeds before dicing.
3. Add the basil after baking rather than before; it keeps its colour.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

A green salad · Roasted green beans · Sauteed spinach

Storing Leftovers

Keeps in the fridge for up to 3 days. Reheat in a covered dish in the oven until steaming hot.

Common Questions

Bruschetta Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.