Chicken Bruschetta (Pillsbury Bake-Off Winner) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone. Ingredients:
4 boneless skinless chicken breast halves |
1 teaspoon garlic powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
5 garlic cloves, minced |
1/4 teaspoon salt |
1/2 cup chopped red onion |
1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves |
3 medium italian plum tomatoes, seeded, chopped |
4 teaspoons balsamic vinegar |
1/8 teaspoon fresh ground black pepper |
1 ounce shredded fresh parmesan cheese |
fresh basil sprig, if desired |
Directions:
1. Spray broiler pan with nonstick cooking spray.
2. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
3. Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
4. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
5. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
6. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
7. To serve, arrange chicken on individual plates.
8. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
9. Garnish with basil sprigs.
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