Bruschetta-topped “Breaded” Chicken Cutlets


2 tablespoons olive oil
5 cloves garlic, crushed
2 cups chopped tomatoes (halved grape tomatoes, diced romas or other yellow or red tomatoes)
1 tablespoon cider vinegar
16 whole basil leaves (chiffonade)
salt and pepper to taste

1 lb cooked “Breaded” Chicken Cutlets

Combine bruschetta ingredients in a bowl, and let set at room temperature for 1 hour for flavors to marry. Plate one chicken cutlet hot from oven with a generous serving of bruschetta placed on top and serve.