4 boneless, skinless chicken breasts
1 tsp dried basil
½ tsp cracked black pepper
1 cup prepared bruschetta topping
½ cup Italian cheese blend
¼ cup grated Parmesan cheese
Pound chicken breasts with a meat mallet or small sauce pan to a ½ inch, even thickness. Sprinkle with dried basil and black pepper.
Lightly spray a large oven proof skillet (e.g., cast iron) with non-stick spray and heat on medium. Cook chicken breasts until browned on both sides, about 10 minutes per side, and internal temperature of thickest part reads 165 F.
Turn on broiler and position a rack about 4-6 inches from the heat.
Spoon bruschetta topping over chicken, top chicken with cheeses.
Broil for 5-6 minutes until cheese is melted and bubbly.
Serve with pasta, rice or crusty bread.