Wednesday, June 22, 2011

Chicken Bruschetta

I made a favorite in our house last night... Chicken Bruschetta. I don't know about you, but I get ideas everywhere for things to make & this one just happened to be a craze on a board I frequent. It's a  on Kraft's Bruschetta Chicken Bake. Thing is, I like to cook with fresh ingredients especially when they are plentiful! So this is my take on it. It's very versatile & I'll give you switch-up ideas after the recipe! This is yummy so make it!!!

Chicken Bruschetta

  • 1 medium to large Tomato, diced small
  • 2 cups of Croutons (made fresh from crusty, stale bread or you can use store bought or a stuffing bag)
  • 1/4 cup Parmesan Cheese, grated or shredded
  • 2 Cloves of Garlic, Minced
  • 1 TBSp fresh Parsley, chopped
  • Bunch of fresh Basil... 2 TBSp chiffonade & some whole leaves to top
  • 1 cup Water
  • 1-2 lbs. boneless, skinless Chicken Breasts
  • Slices of fresh Mozzarella

Preheat oven to 400 degrees
"Grease" an oven baking dish with cooking spray.

In a medium bowl, combine the diced tomato, croutons, parmesan, garlic, parsley, 2 TBSp of basil, & water. Spoon into the baking dish. Place the chicken on top of the crouton mixture. Top with thin slices of fresh mozzarella & full basil leaves.

Bake for 55-60 minutes, until the chicken is well done. 


*Lishie tips- You can use provolone or asiago cheese... Flavored croutons... Add roasted red peppers or mushrooms or artichokes to the mix. YUM

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