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
Prep Time
35 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
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.
Tips
Don't have a meat mallet to pound the chicken? Use the side of a clean
label-free can or a rolling pin instead.
Chicken breast tenders may be used in place of breasts with no pounding needed. Place tomato sauce and garlic in skillet; top with 1 1/2 pound tenders. Spoon diced tomato mixture over tenders. Bring to a boil; reduce heat
cover
and simmer for 10 to 12 minutes or until an instant-read thermometer inserted into the chicken reads 165 degrees F. Top with croutons.
