Bruschetta Chicken Skillet

339

Prep Time 15 MIN

Cook Time 15 MIN

Serves 5

Ingredients:

  • 1 cup (250 mL) Hunt's® Tomato Sauce
  • 1 can (540 mL) Aylmer®Accents® Garlic & Olive Oil Petit Cut Tomatoes, drained
  • 3/4 cup shredded Italian blend cheese
  • 1 pkg (0.75 oz each) fresh basil, chopped (about 1/4 cup)
  • 5 boneless skinless chicken breasts (5 oz each)
  • 1 teaspoon finely chopped garlic
  • 2 cups small garlic- or Italian-flavored croutons, crushed slightly

Chicken breast with diced tomatoes, cheese and basil cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta

Directions:

  1. Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
  2. Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
  3. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.

Chef's Tip:

Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead. Chicken breast tenders may be used in place of breasts with no pounding needed. Place tomato sauce and garlic in skillet; top with 1-1/2 pounds tenders. Spoon diced tomato mixture over tenders. Bring sauce to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until chicken is done (165°F). Top with croutons.