Easy Pan-Seared Chicken Bruschetta

For the prep:

1. If your chicken breasts are very uneven in thickness, place them between two sheets of plastic wrap or parchment paper and pound the thicker part with a meat pounder or small sauté pan. If your chicken breasts are really large and thick all over, slice them in half horizontally to create 2 thinner portions.

For the rub:

1. Combine all rub ingredients in a small bowl and stir to combine.

For the chicken:

1. Pat the chicken breasts dry on both sides with a paper towel then drizzle each one lightly with the olive oil and rub with your hand to coat. Sprinkle the chicken with the rub on both sides, using all of the rub mixture.
2. Cover and refrigerate the chicken breasts while you prepare the bruschetta.

For the bruschetta:

1. Prepare 1 recipe of the tomato bruschetta mixture (not the crostini) from this recipe.

To finish:

1. Heat a large cast iron or stainless steel saute pan over medium heat for a few minutes. Add the butter and olive oil and swirl the pan until the butter is melted and lightly sizzling across the surface of the pan.
2. Add the chicken breasts, smooth side down in a single layer. Cook for 3-5 minutes (5 if using larger chicken breasts) or until the bottom surface is a beautiful golden brown. (Regulate the heat while the chicken is cooking, at a level where the oil/butter mixture is lightly sizzling but not spattering all over the stovetop.)
3. Flip the breasts to the other side, reduce the heat to medium-low and cook for another 3 minutes. Remove the chicken from the pan to a clean plate (it won’t be completely cooked but will finish cooking later).
4. Drain the bruschetta and add the tomato juices into the pan along with ½ cup chicken broth. Bring the mixture to a boil over high heat and cook for 2-3 minutes until reduced and syrupy.
5. Add any juice that has accumulated on the plate with the chicken breasts and stir to combine. Add the chicken breasts back to the pan and cover the pan tightly. Lower the heat to very low and cook for 3 minutes. (If your chicken portions are really large, cook for 5 additional minutes instead of 3.)
6. Uncover and add the tomato bruschetta mixture along with the fresh mozzarella scattered over the top. Cover again immediately and allow the mixture to sit for 7 more minutes. (This will allow the chicken to finish cooking without overcooking and the tomato/mozzarella mixture to warm.)The mozzarella should be soft and just starting to melt a bit.

For garnishing and serving:

1. Garnish with fresh basil leaves and freshly ground black pepper. Serve balsamic reduction and toasted pine nuts at the table, if desired.