Recipe by Campbell's Kitchen
"Grilled chicken breasts are basted with a tomato-broth-Parmesan-Italian herb sauce for an entree that takes you to the coast of the Mediterranean."
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1 3/4 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
canned diced tomatoes, drained
grated Parmesan cheese
Italian seasoning, crushed
skinless, boneless chicken breasts
This chicken turned out really well. I did change it up just a bit, however, I used all of the same ingredients without adding or taking away those. I marinated the chicken in the broth mixture like it says, put the chicken in a large pan, and since there was still almost a whole can of diced tomatoes left I topped the chicken with the remaining tomatoes, and baked it for 30 minutes at 350. When it came out of the oven I topped it with just a little bit of grated Parmesean cheese. The chicken was nice and moist, and the flavor was great. I'm sure this will be one that we will make again because all three of my boys ate it right up, and my six year old asked for more. Thank you for the recipe!
Turned out well, we definitely enjoyed it. Topped with parmesan cheese.
Very tasty. However, I recommend marinating overnight and using a little more of the seasonings.
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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