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.