This is a creative spin on Chicken Parmesan which uses leftover bruschetta in place of tomato sauce.
Begin by setting your oven to 350 degrees F and line a baking pan with parchment paper for easy clean up.
Next, take your chicken breasts and slice them as shown in the photos above. Be careful that you cut the breast so that there is a solid piece of meat in both halves.
Take a large sheet of parchment paper and place each half of the breast on the paper and then fold it over so you can pound the meat slightly to tenderize it a bit with a meat tenderizer.
Once all of the meat is pounded, mix together your dredge which is the potato starch, granulated garlic, salt, pepper and oregano. Make sure it is mixed thoroughly.
Lightly dredge each half breast in the dredge mixture and set aside on a plate.
Heat a heavy bottomed saute pan on your stove and add a cooking fat with a higher smoke point so you can get the pan nice and hot. Once the fat is shimmery, sear off each piece of chicken breast for about two minutes a side or until it has a nice sear on it. Time will be dependent on how hot your pan starts and stays. Make sure you don't crowd your pan or you won't get a nice sear.
Once you have a nice sear on each piece of meat, place them in your baking pan and top them with the bruschetta.
Then, mix the three cheeses well and finish by sprinkling the cheese over the bruschetta layer and adding a spritz of sea salt.
Bake uncovered for 25 - 30 minutes. If it looks like it is browning too quickly, cover with tinfoil.