Bruschetta Baked Chicken
If you can find a bottled tomato-based bruschetta in your grocery store, you can use 1 3/4-cups of this instead of the diced tomatoes, tomato pesto, fresh basil, garlic and oregano below.
- Olive oil cooking spray
- 4 chicken breasts, skinless, boneless, cut in half to make 8 thin chicken breasts
- 1 can (14.5 oz) diced tomatoes (whatever flavor you desire like -- roasted garlic with herbs or Italian-style)
- 2 tablespoons sundried tomato pesto (available in jars at most grocery stores)
- 1/4 cup finely chopped fresh basil
- 1 teaspoon minced or chopped garlic (in jars at your grocery store)
- 1/2 teaspoon dried oregano (add more if desired)
- 6 ounces shredded part-skim mozzarella (1 1/2 cups)
- 3/4 cup panko crumbs (soft bread crumbs can be substituted)
- 3/4 cup shredded Parmesan cheese
- Preheat oven to 400 degrees. Spray the bottom of a 9 x 13-inch baking dish with olive oil cooking spray.
- Lay chicken pieces on the bottom of prepared pan. In medium bowl, combine diced tomatoes (not drained), tomato pesto, fresh basil, garlic, and oregano. Spread bruschetta mixture over the top of the chicken.
- Sprinkle mozzarella cheese evenly over the top of the bruschetta mixture. In small bowl, combine panko crumbs with Parmesan cheese. Sprinkle crumb mixture over the top of the mozzarella. Coat the top with olive oil cooking spray.
- Bake dish, uncovered, in center of oven for 30 minutes (or until chicken is cooked throughout and the cheese is nicely bubbling).
Per serving: (if 6 servings): 251 calories, 28 g protein, 10 g carbohydrate, 10 g fat, 5.5 g saturated fat, 72 mg cholesterol, 0.7 g fiber, 570 mg sodium. Calories from fat: 36%
Recipes provided by Elaine Magee; © 2008 Elaine Magee