Thursday, February 17, 2011

Bruschetta Chicken Bake

LIfe around here has been quite busy these days!  Our "Welcome Kanani Luau" planning and preparation have been in full swing and dominating a great deal of our time over the course of the last couple of weeks!  I wanted to squeeze in a quick post that I feel, will appeal to the masses!

I am a huge fan of one dish chicken bake recipes!  Mix it all up in one 9 X 13 baking dish, put it in the fridge and you're all set for dinner the next evening!  Here are several of them from previous posts that frequent our weekday menu lists!

Prep Ahead Plan:  I have had this sit in the fridge for almost 48 hours before baking and it still turned out great!  

Bruschetta Chicken


  • 6 skinless, boneless chicken breasts
  • 1 t salt
  • 1 (15 ounce) can diced tomatoes with juice
  • 1 T balsamic vinegar
  • 1/2 cup chicken broth (or water)
  • 4 cloves garlic, minced or crushed
  • 1 (6 ounce) box chicken-flavored dry bread stuffing mix ( I use Arrowhead Mills)
  • 3 cups shredded mozzarella cheese
  • About 10 fresh basil leaves, torn

  1. Preheat oven to 400 degrees F.  Spray a 9x13-inch glass baking dish with cooking spray.
  2. Season the chicken and place it in the pan.  Stir together tomatoes, broth, garlic, balsamic vinegar and stuffing mix in a large bowl; set aside to soften. Sprinkle half of the cheese on top of the chicken, then sprinkle with half of the basil leaves. Spread the softened stuffing mixture on top and top with the remaining basil and cheese.
  3. Bake uncovered for about 30-40 minutes.

No comments:

Post a Comment