4 boneless, skinless chicken breasts
1 tsp dried basil
½ tsp cracked black pepper
½ cup Italian cheese blend
¼ cup grated Parmesan cheese
1 cup prepared bruschetta topping
Pound chicken breasts with a meat mallet or small sauce pan to a ½ inch even thickness. Sprinkle with the dried basil and the 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 lightly browned on both sides and the internal temperature of thickest part reads 165 F (about 10-15 minutes).
Turn on broiler and position a rack about 4-6 inches from the heat.
Top chicken with cheeses. Spoon bruschetta topping over cheese.
Broil for 5-6 minutes until cheese is melted and bubbly.