Meet your new favorite dinner: chicken that tastes like pizza! You’ll top ready-to-go chicken cutlets with canned tomatoes, mozzarella, and basil, and thanks to this smart method of using the broiler, the delicious flavors of chicken parm are but a few minutes away. Don’t skip the tomato-squeezing step—it’s what keeps the chicken from getting soggy. Make this recipe kid-friendly by serving sliced over spaghetti or go grown-up with roasted, garlicky broccoli rabe alongside.
Preheat broiler to high with oven rack in highest position. Arrange cutlets in a single layer on a wire rack set inside a rimmed baking sheet.
Drain tomatoes in a colander (reserve tomato juice for another use, like making Bloody Marys). Crush tomatoes into small pieces with your hands; drain again. Transfer drained tomatoes to a bowl and stir in salt. Spoon tomatoes over cutlets. Top with cheese and 1/4 cup basil.
Broil until cheese is melted and bubbly, 2 to 3 minutes. Remove from oven and top with remaining 1/4 cup basil and several grinds of pepper.
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