Sunday, May 30, 2010

Bruschetta Chicken Bake

Found this recipe in my Kraft Food & Family Magazine. Click HERE for a direct link the recipe.

Brushetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
1.Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3. Top with stuffing. Bake 30 min. or until chicken is done.

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

Make Ahead

Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

* Our family doesn't like basil, so I add a little more oregano and use an Italian blend cheese for more flavor. I omit the water as it was too soggy. I also run the tomatoes through the food chopper since we don't like big chunks of tomato. I would recommend marinating the chicken as well. It doesn't pick up much flavor from the tomatoes/stuffing.

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