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–+ servings

Baked Chicken Bruschetta

Teresa Ambra
This fantastic entree uses chicken marinated in sun-dried tomato dressing. The bruschetta is made of tomatoes, garlic, basil, sun-dried tomato dressing and mozzarella cheese. Perfect for holiday dinners like Easter or Mother's Day. Gluten free.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Chicken Main Dish
Cuisine Italian
Servings 4
Calories 342 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 small mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • 2 tomatoes diced
  • 1/2 cup shredded Mozzarella cheese or more, if desired
  • 4-6 cloves garlic roasted & minced (or use one whole bulb roasted garlic, if desired)
  • 1/4 cup fresh basil chopped (or one teaspoon dried basil)
  • 1 tsp. Salt and pepper to taste
  • 3/4 cup sun-dried tomato salad dressing divided use

Instructions
 

  • Place chicken in plastic bowl or ziplock bag with ½ cup sun-dried tomato salad dressing and marinate 24 to 48 hours.
  • Remove chicken and place in 9x13” 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. (Really large chicken breasts may need 60 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 45-60 minutes (for large chicken breasts, it may take less time for small ones), remove from oven and turn chicken pieces over.
  • Place bruschetta carefully over each chicken breast and bake an additional 8-10 minutes, or until cheese is melted.

Notes

NOTE: The traditional way to roast a whole garlic bulb is to place it in a small baking dish. Cut off  about one-half inch from the top of the garlic bulb. Drizzle very lightly with olive oil.  Then roast the garlic at 350 to 400 degrees for approximately half an hour. Allow bulb to cool, then remove the garlic skins and push out the garlic onto a plate. Use as needed in recipe.
 
Recipe adapted from No Thanks to Cake!; recipe source: adapted from Kraft.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 342kcalCarbohydrates: 23gProtein: 29gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 81mgSodium: 1569mgPotassium: 833mgFiber: 2gSugar: 18gVitamin A: 422IUVitamin C: 22mgCalcium: 188mgIron: 3mg
Keyword cheese, chicken, gluten free, main dish, mozzarella cheese, tomatoes
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