Bruschetta Chicken Bake

A copy of  Kraft's 'what's cooking' fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten, and I'm so glad I did! It's quick and simple and can also be made ahead and refrigerated.



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 chicken2 cloves garlic, minced1 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 cheeseMix tomatoes, stuffing mix and garlic. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).Sprinkle with basil leaves (I prefer fresh) and shredded cheese. Cover with stuffing mixture.Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).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).



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