A couple weeks ago when Drew and I were planting trees and
flowers around the house I decided to buy a few fresh herbs to use throughout
the summer. I have not had an opportunity to cook with any of these herbs until
last night. I found a KRAFT recipe on Pinterest for bruschetta chicken and
decided to give it a try…
3-4 Chicken breast halves
1 Bottle of Bruschetta-style salad dressing (I used Wishbone) or you could use Sun Dried Tomato dressing (KRAFT).
1 Tomato, finely chopped
½ Cup Shredded Mozzarella Cheese
¼ Cup chopped fresh basil
Olive oil
1 Bottle of Bruschetta-style salad dressing (I used Wishbone) or you could use Sun Dried Tomato dressing (KRAFT).
1 Tomato, finely chopped
½ Cup Shredded Mozzarella Cheese
¼ Cup chopped fresh basil
Olive oil
Directions:
*the original directions call for the chicken to be grilled. I seared the chicken on the stove top then finished cooking in the oven.
1. Marinade chicken. I put the chicken breast in a large zip-lock bag and marinated all day with the dressing while at work.
2. Heat skillet to medium heat, add olive oil to slightly coat skillet (I used cast iron so that I did not have to dirty a baking dish). Place breasts in skillet and seer both sides (appx 4-5 minutes per side).
3. While the chicken is in skillet combine the tomato, basil, mozzarella and a couple splashes of the left over salad dressing. Top chicken with the tomato mixture.
*the original directions call for the chicken to be grilled. I seared the chicken on the stove top then finished cooking in the oven.
1. Marinade chicken. I put the chicken breast in a large zip-lock bag and marinated all day with the dressing while at work.
2. Heat skillet to medium heat, add olive oil to slightly coat skillet (I used cast iron so that I did not have to dirty a baking dish). Place breasts in skillet and seer both sides (appx 4-5 minutes per side).
3. While the chicken is in skillet combine the tomato, basil, mozzarella and a couple splashes of the left over salad dressing. Top chicken with the tomato mixture.
4. Loosely cover with foil and bake at 350 degrees until breasts are cooked throughout. (appx 20 minutes). I took the foil off for the last 5 minutes to make sure the tomatoes were cooked thoroughly.
5. Serve warm (I added a splash of balsamic vinegar to the chicken once it was finished baking). Delicious!
This recipe was another hit and will be added to my growing pile of recipes that I will make time and time again! I think next time I cook it I will pound the chicken breast out a little thinner so that is cooks faster.
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