Bruschetta can be a wonderful appetizer, especially with fresh tomatoes. But add chicken and you turn the classic hors d'oeuvres into a delicious entree.
When tomatoes are at the height of their season, I can't get enough bruschetta. Those plump tomatoes on that scrumptious toasted baguette... I start to salivate just thinking about it. So when Hunt's had a recipe using their tomatoes for a chicken bruschetta, I knew I had to try it. It was just as delicious as those little toasts, but much more filling because of the chicken base. And it was so unbelievably easy that I can't wait to try it again this summer when heirlooms are back in season.
Chicken bruschetta skillet
- 1 baguette
- 1 tablespoon garlic powder
- 1 (14 ounce) can diced tomatoes
- 1 cup shredded Italian blend cheese
- 1/4 cup fresh basil, chopped
- 4 boneless, skinless chicken breasts
- 1 (6 ounce) can tomato paste
- 4 cloves garlic, grated
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Chop up the baguette into 1-inch cubes. Place the cubes on a cookie sheet and sprinkle with garlic powder. Bake the bread for 10 minutes or until the cubes are dried out.
- While the bread is baking, mix together the tomatoes, cheese and basil in a medium bowl. Sprinkle the chicken with salt and pepper. Top the breasts with the tomato mixture and set aside.
- Heat the tomato paste and garlic in a large skillet over medium-high heat. Add the chicken and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the chicken is no longer pink. Top with bread crumbs and serve immediately.
Other bruschetta recipes
Deviled egg and herb bruschetta
Raw tomato bruschetta dip
Strawberry and mascarpone bruschetta