Bruschetta Chicken Bake Recipes

Steps:

• Heat oven to 400ºF.
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
• Top with stuffing mixture. Bake 30 min. or until chicken is done.

Steps:

• Heat oven to 400 degrees F (200 degrees C).
• Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
• Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese.
• Cover with stuffing. Bake 30 minutes or until chicken is done and stuffing mixture is heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
• Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Steps:

• In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
• Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
• Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
• Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
• Enjoy!

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix, tomatoes and garlic just until stuffing mix is moistened.
• Place 1 chicken breast on center of each of 6 large sheets heavy-duty foil sprayed with cooking spray; sprinkle with basil. Top with stuffing mixture and cheese. Fold foil to make 6 packets. Place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165ºF). Cut slits in foil to release steam before carefully opening packets.

Steps:

• Preheat oven to 400°F Place tomatoes in a medium bowl. Add stuffing mix and garlic; stir just until stuffing mix is miostened. Set aside.
• Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.
• Bake 30 minutes, or until chicken is cooked through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
• Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
• Drizzle pesto and balsamic glaze over each serving and garnish with basil.

Steps:

• Heat oven to 400°F.
• Spread chicken onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with Italian seasoning. Top with tomatoes, garlic and cheese.
• Add water to stuffing mix; stir just until moistened. Spoon over chicken.
• Bake 30 to 35 min. or until chicken is done.

Steps:

• 1. Preheat oven to 400 degrees F. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing is moistened. Set aside.
• 2. Place chicken in 13x9 inch baking dish; sprinkle with basil and cheese. Top with the stuffing mixture.
• 3. Bake 30 min. or until chicken is cooked through.

Steps:

• Preheat oven to 400°F.
• Place tomatoes with liquid in medium bowl.
• Add garlic, stuffing mix and water; stir just until stuffing mix is moistened.
• Set aside.
• Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese.
• Top with stuffing mixture.
• Bake 30 minutes or until chicken is cooked through.

Steps:

• Preheat oven to 400.
• Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
• Place chicken in a casserole dish and sprinkle with cheese.
• In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
• Spread stuffing and tomato mixture over chicken and cheese.
• Bake for 30 minutes.

Steps:

• Preheat oven to 375°F Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag (like Ziploc). Place egg whites in a bowl and whisk in 2 tablespoons water. Coat each breast with egg mixture then shake in crumb mixture until evenly coated.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, until evening browned, about 3 minutes on each side.
• Spread bruschetta evenly in a baking dish. Transfer browned chicken to dish. Bake for 20 minutes, until cooked through. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 minutes.