Bruschetta Chicken Bake

Bruschetta Chicken Bake

272
Heather 2

"A simple yet creative chicken meal mimics the popular Italian appetizer 'bruschetta' for a delicious entree reminiscent of romantic Italian evenings."

Ingredients 50 m {{adjustedServings}} servings 349 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  2. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
  3. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

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Reviews 272

  1. 370 Ratings

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JEZIBIGA
8/22/2007

O.K. I changed a few ingredients in this recipe....but other than that this was AMAZING!!! I doubled the cheese to 4 cups of mozzarella and used 4 fresh tomatoes from my garden rather than canned. I also used half olive oil and half water with a handful of torn basil to be more like bruschetta. I then added a TBS of balsamic vinegar reduction. (You could use plain balsamic vinegar) I used 4 garlic cloves and cut the chicken into wide strips rather than chunks. I added some dried parsley and oregano on top of the cheese and I then topped the entire dish with freshly grated parmesan cheese. This recipe turned out soooo good there was not even a crumb of it left!

Tee Lee
1/23/2007

As written, 4 stars, but with the changes I made I'd give it 5 stars. Used Italian diced tomatoes and added 2 Tbsp of balsamic vinegar and a dash of red pepper flakes to them before adding the stuffing. Omitted the salt and tossed the chicken with 1 Tbsp. balsamic vinegar, black pepper, and garlic powder. Instead of just mozzarella, I used mozzarella, swiss and parmesan. With these changes, it was AWESOME! Even the leftovers were great!

SHENDOAH
2/7/2007

I left out the stuffing mix completely. I mixed breading and the Italian seasoning and breaded the chicken cubes. Baked that for 30 minutes. I drained the tomatoes, mixed the diced tomatoes with the garlic, sea salt, and a fist full of chopped fresh basil. The last 10 minutes of baking, I topped the chicken with the tomato mix, then sprinkled with the cheese and baked till the cheese was melted. The kids loved it and went back for seconds.