2013 – Gluten Free Living
Baked Chicken Bruschetta is a marvelous entree you’re whole family will love. First, I marinated the chicken in a sun-dried tomato and garlic vinaigrette-type salad dressing for about 36 hours. Then I baked the chicken with the marinade. While it was cooking I made up a bruschetta of tomatoes, roasted garlic, basil, sun-dried tomato salad dressing, mozzarella cheese, and salt and pepper. Once the chicken finished baking I slathered the bruschetta on each one and baked about 5-10 minutes longer until the mozzarella cheese melted a little. Oh, my, was this chicken heavenly!
I was looking all over Pinterest last week for a Chicken Bruschetta recipe where, A) the bruschetta was actually cooked on top of the chicken and not merely applied cold to the chicken and, B) where the chicken was baked rather than grilled. The recipe I found here actually grilled the chicken but then put it in the oven to bake the bruschetta topping. I decided to simplify the recipe and bake the chicken as well as bake the topping on it afterwards. We were really pleased with the way this recipe turned out. I wish I had fresh basil on hand when I made this, but mine had gone bad and I had to throw it out. Using dried just isn’t the same but it was all I could do at the moment. Next time I make this (and there will be a next time!) I will increase the roasted garlic, or use minced roasted garlic from a jar, use fresh basil, and also use more mozzarella cheese. As it was, this recipe turned out quite savory and delicious.
Those of you who follow my blog know how much I love tomatoes. I can’t get enough of them and would eat tomato sauces or tomatoes cooked in something almost every day! For those of you who have a bumper crop of tomatoes this is a great way to consider using them up. The nice thing about tomatoes is that you can pretty much get them year round and they don’t look near as bad in the grocery stores in the cold winter months as they used to about 20 years ago! For those of you who like bruschetta on toasted artisan breads, you will love it on chicken as well. Another thing I liked about this recipe is it’s pretty clean and healthy. I used an organic sun-dried tomato & garlic vinaigrette without preservatives, MSG, fillers, high fructose corn syrup or sugar, that used wholesome products. It’s really hard finding healthy salad dressings in the grocery store these days. I found this bottle at Sprouts which is similar to WholeFoodsMarket or Trader Joe’s. Baked Chicken Bruschetta is also low calorie and gluten free. If you need dairy free, you can substitute vegan cheese for the mozzarella in the recipe.
If you’re looking for a great tasting Chicken Bruschetta recipe but don’t have time to be watching a grill, this recipe is so quick and easy. You marinade the chicken, then pop it in the oven to bake for about 45 minutes. Afterwards, you spread the bruschetta topping over top of the chicken breasts and bake a few more minutes. That’s all there is to it. This is one of the easiest recipes you can imagine. I’m sure it would be tasty on pork chops or turkey cutlets as well. The flavors of this chicken dish are amazing. Although I have to admit, I could have just eaten a bowl full of the bruschetta topping! 🙂
Baked Chicken Bruschetta is a wonderful, savory main dish your family will love. The marinated chicken is baked then bruschetta is piled high on top.
I really enjoyed having the bruschetta baked on the chicken rather than applied cold.
The bruschetta topping is amazing. This low calorie, healthy, and gluten free meal should be on your dinner menu soon!
Here’s what I did.
I marinated the chicken for 36 hours in a sun-dried tomato salad dressing. Pour chicken and marinade into a 9×13″ baking dish that’s been greased or sprayed with cooking spray.
While chicken is baking prepare bruschetta topping: Dice tomatoes fine.
Roast garlic. I didn’t have time to roast a whole garlic bulb but that would be preferred. I sliced up the garlic and placed it in the oven about 5 minutes while the chicken was cooking. I would also suggest using roasted minced garlic from a jar in a pinch.
Add basil. Really fresh basil is the best way to go here.
Add salt and pepper generously to taste.
Add shredded mozzarella cheese.
Add Sun-Dried Tomato salad dressing.
Stir to combine.
Here’s my roasted garlic. Add to bruschetta.
I baked the chicken about45 minutes at 400, then I turned the chicken over and added the bruschetta topping.
Spoon the bruschetta topping over top of the chicken and bake about 5-10 minutes more.
Serve the chicken. I served Baked Chicken Bruschetta with Butternut Squash and Pear Gratin last weekend. What a delicious meal!
If you’re looking for tasty, yet lower calorie meals for your family, then consider Baked Chicken Bruschetta. It’s a very healthy recipe–especially if you find a healthy salad dressing.
Lots of juicy tomatoes, cheese, basil and garlic top the sumptuous marinated and baked chicken. Marinating the chicken in a sun-dried tomato salad dressing really amps up the flavors wonderfully.
Here’s the recipe.
BAKED CHICKEN BRUSCHETTA
- 4 boneless, skinless chicken breasts
- 2 tomatoes, diced
- ½ cup shredded mozzarella cheese
- 4 garlic cloves, sliced and roasted
- 1 tsp. basil or ¼ cup fresh chopped basil
- ground salt and pepper, to taste
- ¾ cup sun-dried tomato salad dressing, divided use
- Place chicken in plastic bowl or ziplock bag with ½ cup sun-dried tomato salad dressing and marinate up to 48 hours. Mine marinated 36 hours.
- Remove chicken and place in 9×13” glass baking dish that has been sprayed with cooking spray.
- Pour any remaining marinade over top of the chicken.
- Bake, uncovered, at 400° about 45 minutes.
- Meanwhile, as chicken is baking, prepare bruschetta topping: chop tomatoes and put in a small bowl.
- Add roasted garlic, basil, salt, pepper, remaining sun-dried tomato salad dressing and mozzarella cheese.
- Stir to combine and set aside.
- After chicken has baked about 45 minutes (for large chicken breasts, it may take less time for small ones), remove from oven and turn chicken over.
- Place bruschetta carefully over each chicken breast and bake an additional 8-10 minutes, or until cheese is melted.
- NOTE: To roast garlic, slice and put in ovenproof dish.
- Bake along with the chicken for about 5-8 minutes or until the garlic starts to turn brown.
- Add to bruschetta.
- You can also use roasted garlic from roasting the whole bulb or roasted minced garlic from a jar.
Baked Chicken Bruschetta is a terrific main dish that’s quite easy to put together. I really liked that I didn’t have to keep watching the grill since I had other things baking and cooking at the same time. This was so much simpler for me.
There is a bountiful amount of bruschetta topping for 4 large boneless chicken breasts. Consider adding this healthy main dish to your repertoire.
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