Monday, May 25, 2009

Bruschetta Chicken Bake

Bruschetta Chicken Bake by Kraft
14 1/2 diced tomatoes, undrained
2 cloves garlic, minced
6 oz stuffing mix for chicken
1/2 c water
1 lb breasts, cut bite-sized
1 t dried basil
1 c mozzarella, shredded

1. Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic, stuffing, and water. Stir until stuffing is moistened, set aside.
2. Place chicken in 13x9. Sprinkle with basil and cheese. Top with mixture.
3. Bake 30 minutes.

In my opinion: This meal was very easy but I'd say the flavor was just, "okay."

1 comment:

Kelly said...

For my bruschetta chicken, I use Kraft's light balsamic vinigrette to marinade chicken breasts. Then I broil them. I make a garlic/parmesan couscous to go with it. Then I combine diced tomatoes with freshly chopped basil, finely shredded parmesan, and some more light balsamic vinigrette (I make a balsamic reduction if I have time). We end up putting the bruschetta tomato mixture on the chicken and couscous. It's one of my favorite meals!!