Flashback Friday ~ Bruschetta Chicken Bake


This simple and delicious Italian chicken bake is one I originally posted in fall of 2008.  Since then I have made it a number of times and tweaked it a little.

Bruschetta Chicken Bake:
  • 1 19 oz. can diced tomatoes, undrained  (if using 14 oz. can tomatoes, add 1/2 cup water)
  • 1 package (120 g) Stove Top stuffing mix for chicken
  • 2 cloves garlic, minced
  • 1 1/2 lbs. boneless, skinless chicken breasts (or 4 chicken breasts)
  • 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil leaves)
  • 1 cup Tex/Mex shredded cheese
  1. Mix tomatoes, stuffing mix and garlic. 
  2. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).
  3. Sprinkle with basil leaves (I prefer fresh) and shredded cheese.
  4. Cover with stuffing mixture.
  5. Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).
  6. Serve with a green salad.  
* I have also increased the number of chicken breasts from 4 to 6 as well on occasion, and allowed a little longer cooking time (about 45 minutes).
 Enjoy!

3 comments:

  1. I'm going to try this on a smaller scale, about half the recipe. We'll see how it turns out.

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  2. Judy - that looks and sounds really delicious! I must try this recipe. Hope you had a wonderful birthday.

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  3. Good things like this are worth repeating!!!

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