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Recipe Courtesy of St. Charles Hospital


Chicken Ingredients

  • 1 pound chicken cutlets, split into 4-ounce portions
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/2 cup whole wheat bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon Italian seasoning

Bruschetta Ingredients

  • 4 ounces fresh mozzarella, cubed
  • 2 cups cherry tomatoes, cut in half
  • 1/2 medium red onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar


  • Spread flour in a shallow dish or pie pan. Whisk egg in another shallow dish and combine parmesan cheese, Italian seasoning and whole wheat bread crumbs in a third dish.
  • Dip both sides of chicken in flour, shaking off excess. Dip in the egg mixture, then dip into bread crumb mixture. Coat both sides of cutlets with cooking spray and place on prepared rack. Bake for 15-20 minutes until cooked thoroughly OR use an air fryer. Set aside for 10 minutes when fully cooked to cool.
  • In a large bowl, combine cherry tomatoes, fresh mozzarella, red onion, garlic, Italian season, oil and vinegar.
  • Cover chicken evenly with the bruschetta mix.
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