Sunday, May 15, 2005

Bruschetta Chicken Bake

Bruschetta Chicken Bake (Adapted from Kraft)

14.5 ounce can fire-roasted diced tomatoes
3/4 cup cherry tomatoes, halved
6 ounce package Stove Top stuffing mix
1/2 cup vegetable broth
3 garlic cloves, minced
16 ounces boneless, skinless chicken breasts, cut into bite-sized chunks
8 ounces boneless, skinless chicken thighs, cut into bite-sized chunks
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
fresh ground black pepper
2 ounces fresh grated Parmesan cheese
4 ounces shredded Mozzarella Cheese

Preheat oven to 400 degrees.

In a medium bowl, add diced tomatoes, cherry tomatoes, stuffing mix, broth and garlic until combined.

In a 9" x 13" baking dish coated with nonstick spray, scatter chicken breast and thigh cubes over the bottom - season with dried basil, crushed red pepper and fresh ground black pepper. Add the stuffing mixture on top in an even layer - scatter the top with the Parmesan cheese, followed by the Mozzarella cheese.

Place into the oven and bake until the cheese is golden and the chicken is thoroughly cooked through, about 28 to 32 minutes. Remove and let cool slightly before serving.

Makes about 6 servings.

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