Strawberry Bruschetta Chicken

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 From Joy Bauer on the Today show. Everything’s betta with a little bruschetta—and this recipe is a sweet spin on the classic! We loved this and used the extra to make an app on top of sliced baguette toasted - smear whipped ricotta and top with strawberries! served over angel hair and we did top it with fresh moz




For the Chicken:

  • 4 thin chicken cutlets, ~ 1.25 pounds total
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Optional: ¼ teaspoon garlic powder
  • 1 tablespoon avocado oil or olive oil
  • Optional: 4 thin slices mozzarella cheese

For the Strawberry Bruschetta:

  • 3 cups diced strawberries, ~1 pound
  • ½ cup finely chopped red onion
  • 2 to 4 tablespoons finely chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

INSTRUCTIONS
 

  • Make the Strawberry Bruschetta: In a medium bowl, combine the strawberries, red onion, balsamic vinegar, olive oil, salt, pepper, and 2 tablespoons of chopped basil. Stir gently to mix, then taste and add more basil if you’d like a bolder herb flavor. Stash in the fridge while you prepare the chicken—this gives the flavors time to mingle and makes the topping extra refreshing.
  • Prepare the Chicken: If your chicken breasts are on the thicker side, slice them in half horizontally to create thin cutlets. Then pound to an even thickness using a mallet (or your fist between two pieces of parchment). This helps them cook evenly and quickly—no dried-out edges or undercooked centers.
  • Cook the Chicken (skillet or grill): Warm 1 tablespoon of avocado or olive oil in a large skillet over medium-high heat (or brush it over your grill grates). Season chicken on both sides with salt, pepper, and garlic powder if using. Add to the pan and cook for 2–3 minutes per side, or until golden and fully cooked (internal temp should reach 165°F).
  • Grilling info: Preheat the grill and oil the grates well to prevent sticking. Let the chicken sear before flipping—it often naturally releases when ready.
  • Add Optional Cheese: If you're adding mozzarella, place a thin slice on each piece after flipping. Cover the pan or close the grill lid and let it melt—it will take a minute or two depending on thickness and heat level, so watch for meltiness and remove once it's gooey and perfect.
  • Assemble and serve: Plate the chicken and top each cutlet with a generous scoop of the strawberry bruschetta (about ½ cup). Sprinkle with extra basil if desired and serve warm. You’ll likely have leftover bruschetta—it’s fantastic served on the side or saved for the next day. Try spooning it over scrambled eggs, stirring it into cottage cheese, tossing it into a leafy green salad, or using it as a juicy topper for grilled fish or tofu

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