1. Place a sieve over a medium bowl. Drain bruschetta, taking care to reserve dressing.

2. In a large non-stick skillet, heat 15 mL (1 tbsp.) bruschetta dressing over medium heat. Add chicken thighs and generously season with pepper. Cover and cook for 5 minutes.

3. Turn chicken over and add 30 mL (2 tbsp.) bruschetta dressing. Continue cooking for 5–6 minutes, uncovered, or until chicken is golden brown and cooked through.

4. Meanwhile, cut mozzarella into 4 slices.

5. Turn chicken in the skillet to coat with remaining dressing. Remove from heat, place cheese slices on chicken, cover and set aside.

6. Preheat oven to broil and place rack in the centre.

7. Place hamburger buns on a baking sheet, cut side up. Broil for 2 minutes or until toasted.

8. Place chicken on bottom bun. Spread bruschetta over chicken, garnish with basil leaves, close with top bun and serve.

This recipe is best prepared at the last minute.

Chef’s Secret 

• If you want to use homemade bruschetta, you can substitute about 375 mL (1 ½ cups) for a 340 g container of store-bought bruschetta.

Photo credit: Sylvie Li