As a person who absolutely loves bruschetta, I was more than excited to try this recipe for the first time. I’ve always chosen bruschetta as an appetizer, there’s just something about the warm, crusty French bread topped with that fresh tomato concoction and drizzled with balsamic sauce. I knew that this recipe wouldn’t disappoint.
Since it took no time at all to whip up on a weekday, I threw together a quick Italian salad to go alongside. Dinner was on the table in less than half an hour! No matter what you do during the day, whether it’s go to work or wrangle kids you’ll appreciate this easy home cooked meal that delivers empty plates every time.
Here is a helpful tip from Kraft on how to safely handle raw chicken:
“Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.”
Ingredients
1 Tbsp. Wesson oil
4 small boneless Tyson chicken breasts
1 can Hunts no salt added diced tomatoes, drained liquid reserved
½ cup Kraft shredded low-moisture part-skim mozzarella cheese
2 Tbsp. chopped fresh basil
¼ cup Kraft grated parmesan cheese, divided
½ cup Marzetti croutons, coarsely crushed
Instructions
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Meanwhile, combine tomatoes, mozzarella, basil and 2 Tbsp. Parmesan.
- Add reserved tomato liquid to skillet. Top chicken with tomato mixture; simmer on medium-low heat 5 min. or until mozzarella is melted and tomato mixture is heated through.
- Transfer chicken to serving plate; top with crushed croutons and remaining Parmesan.
Quick Tip: Serve some of that delicious French bread with it so your family can soak up the juices with it when they’re finished.
Thank you to Kraft for this awesome recipe!
