Baked Chicken Bruschetta

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updated 2/8/2013

This does cross the 30 minute time limit a little – but it's so good...

1 can diced tomatoes, undrained

2 cups stuffing

2 cloves garlic, minced

1 ½ lb. boneless, skinless chicken breasts, cut into bite sized pieces

1 teaspoon dried basil

1 cup shredded mozzarella cheese


Preheat oven to 400 F.

Drain tomatoes reserving the juice. Measure 2/3 cup juice.

Put juice into a large saucepan and bring to a boil.

Add 2 cups of stuffing and toss gently until juice is absorbed.

Place tomatoes in a bowl and mix in the garlic and basil.

Place chicken in a 13x9 baking dish.

Sprinkle with cheese.

Top with tomato mixture

Top with stuffing mix.

Bake 30 minutes or until chicken is cooked through and stuffing is crunchy.

Makes 6 servings.

Really does taste like Bruschetta. 

Serve with fresh steamed green beans for a great dinner.

The recipe was modified because the stuffing was turning out too soggy in the previous version.

 

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