Chicken breast with diced tomatoes, cheese and basil cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta
Total Time 30 minutes
Prep Time 15 minutes
Makes 5 servings
|1||can (14.5 oz each) Hunt's® Diced Tomatoes, drained|
|3/4||cup shredded Italian blend cheese|
|1||pkg (0.75 oz each) fresh basil, chopped (about 1/4 cup)|
|5||boneless skinless chicken breasts (5 oz each)|
|1||can (8 oz each) Hunt's® Tomato Sauce|
|1||teaspoon finely chopped garlic|
|2||cups small garlic- or Italian-flavored croutons, crushed slightly|
- Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
- Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.
Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead.
|Serving Size:||1 covered chicken breast|
|Vitamin A||14 %|
|Dietary Fiber||2 g|
|Saturated Fat||4 g|
|Total Fat||11 g|
|Vitamin C||18 %|
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