Recipe by Heather
"A simple yet creative chicken meal mimics the popular Italian appetizer 'bruschetta' for a delicious entree reminiscent of romantic Italian evenings."
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1 1/2 pounds
skinless, boneless chicken breast halves - cubed
1 (15 ounce) can
diced tomatoes with juice
1 (6 ounce) box
chicken-flavored dry bread stuffing mix
shredded mozzarella cheese
O.K. I changed a few ingredients in this recipe....but other than that this was AMAZING!!! I doubled the cheese to 4 cups of mozzarella and used 4 fresh tomatoes from my garden rather than canned. I also used half olive oil and half water with a handful of torn basil to be more like bruschetta. I then added a TBS of balsamic vinegar reduction. (You could use plain balsamic vinegar) I used 4 garlic cloves and cut the chicken into wide strips rather than chunks. I added some dried parsley and oregano on top of the cheese and I then topped the entire dish with freshly grated parmesan cheese. This recipe turned out soooo good there was not even a crumb of it left!
As other reviewers have mentioned, this is a good idea that could use some tweaking. My stuffing came out all soggy, and I thought the whole thing was a little too salty.
As written, 4 stars, but with the changes I made I'd give it 5 stars. Used Italian diced tomatoes and added 2 Tbsp of balsamic vinegar and a dash of red pepper flakes to them before adding the stuffing. Omitted the salt and tossed the chicken with 1 Tbsp. balsamic vinegar, black pepper, and garlic powder. Instead of just mozzarella, I used mozzarella, swiss and parmesan. With these changes, it was AWESOME! Even the leftovers were great!
I left out the stuffing mix completely. I mixed breading and the Italian seasoning and breaded the chicken cubes. Baked that for 30 minutes. I drained the tomatoes, mixed the diced tomatoes with the garlic, sea salt, and a fist full of chopped fresh basil. The last 10 minutes of baking, I topped the chicken with the tomato mix, then sprinkled with the cheese and baked till the cheese was melted. The kids loved it and went back for seconds.
This is one of the best chicken recipes I have tried to date; I marinated the chicken in Italian dressing a few hours to keep it from tasting too bland, but other than that I followed the recipe exactly. This recipe is delicious and very easy; I highly recommend it. FYI: The photo provided doesn't really give this recipe justice...I was going to upload my own photo, but all the leftovers are gone!
I cannot believe that people said this recipe was dry and bland. We found it to be quite flavorful and very moist. This was one dish of many that I made on a weekend and popped in the freezer for a future busy work night dinner. It freezes beautifully. You could spice it up with red pepper flakes or green chiles if you desire. But we loved it just the way it was written. Excellent!
Fantastic recipe! I made a couple of modifications and used what I had on hand and a slow cooker due to time. Instead of bread stuffing mix I used my own cubed whole wheat bread and mixed this with 2 cans of italian seasoned diced tomatoes and romano cheese. I seasoned the chicken with Italian seasoning then cut into cubes and lightly breaded with whole wheat bread crumbs and grated romano cheese. I added the chicken to the bottom of a slow cooker and topped with the tomato mixture. Cooked on low for 8 hours then topped with romano cheese before serving. Froze leftovers
This recipe was very quick, cheap and easy! Perfect for a family on a budget and/or a person rushing to get dinner on the table. Preparation was quick and easy, and the cook time was perfect! I preseasoned my chicken in Mrs. Dash's Garlic and Herb seasoning, Italian seasoning, salt and pepper before putting the cheese over. It made the chicken very flavorful and added to the overall taste of the dish. Besides seasoning the chicken, I wouldn't change a thing! This is definitely a keeper. Thank you for sharing, Heather!
* Percent Daily Values are based on a 2,000 calorie diet.
Bruschetta Chicken Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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