HUNT'S® BRUSCHETTA CHICKEN SKILLET
Chicken breast with diced tomatoes, cheese and basil cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta. Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead.
Provided by Hunts
Categories Chicken
Time 15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
- Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.
BRUSCHETTA CHICKEN SKILLET
It's bruschetta. It's chicken. It's skillet-simple. Sounds like it's everything you could ask for. Oh wait-there's one more thing: You use just one pan.
Provided by My Food and Family
Categories Peppers
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165ºF), turning after 5 min. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
- Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
- Return chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.
Nutrition Facts : Calories 500, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g
HUNT'SANDREG; BRUSCHETTA CHICKEN SKILLET
Provided by Food Network
Time 15m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
- Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F). Top with croutons just before serving.
HUNT'SANDREG; BRUSCHETTA CHICKEN GRILL
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
- Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
- Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.
BRUSCHETTA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
- Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
- Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.
BRUSCHETTA CHICKEN SKILLET
I found this great recipe in Kraft Food & Family magazine. This recipe would be easy to half if you're cooking for 2.
Provided by Darla Emerson
Categories One Dish Meal
Time 40m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 minutes or until chicken is cooked through (165°F), stirring occasionally and turning chicken after 5 minutes. Remove chicken from skillet; cover to keep warm.
- Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer uncovered, 10 minutes. Meanwhile, in small bowl; combine cheese, chopped tomatoes and basil.
- Return chicken to skillet; sprinkle with cheese mixture; cover. Cook 5 minutes or until chicken is heated through and cheese is melted.
Nutrition Facts : Calories 479.9, Fat 8.8, SaturatedFat 4.3, Cholesterol 90.6, Sodium 707.9, Carbohydrate 60, Fiber 6, Sugar 12.6, Protein 40.1
20-MINUTE BRUSCHETTA-CHICKEN SKILLET
As if the name alone weren't intriguing enough, how's this: Our 20-Minute Bruschetta Chicken Skillet is ready in just three steps.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
BRUSCHETTA CHICKEN
After making fresh batch of bruschetta one day, I decided to use it on chicken instead of on toasted baguette. This has become one of my family's favorite meals. It is sweet, tangy and salty all at once.
Provided by Cooking Creation
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
- Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
- Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
- Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
- Enjoy!
Nutrition Facts : Calories 457.5, Fat 32.8, SaturatedFat 6.3, Cholesterol 119.1, Sodium 191.3, Carbohydrate 12.2, Fiber 1.2, Sugar 2.5, Protein 27.5
HUNT'S® BRUSCHETTA CHICKEN SKILLET
Chicken breasts with diced tomatoes, cheese, and basil are cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
- Top with croutons just before serving.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 32.1 g, Cholesterol 86.3 mg, Fat 17.2 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 3.8 g, Sodium 1143 mg, Sugar 3.5 g
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