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Ingredients
  • subheading: For the bruschetta topping:
  • 1 (14 ½-ounce) can diced tomatoes, drained
  • 1 clove garlic, minced or pressed in a garlic press
  • 1 tablespoon olive oil
  • ½ teaspoon Italian seasoning, or ¼ teaspoon each dried basil and oregano
  • ¼ teaspoon ground black pepper
  • subheading: For the chicken:
  • 1 ½ pounds (4 cutlets) chicken breast cutlets, or thinly sliced chicken breasts, ¼-inch thick
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • ¾ cup ( 3 ounces) shredded mozzarella cheese
  • ¼ cup ( 1 ounce) shredded Parmesan cheese
  • ¼ cup chopped fresh parsley
Steps
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