Monday, November 26, 2007

BRUSCHETTA CHICKEN BAKE

I love bruschetta, and this was the first time my family did too! SO easy and yummy - my husband even ate leftovers the next day! I used the petit-diced tomatoes so that the kids wouldn't notice them as much.

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

~ recipe from Kraft Food & Family magazine ~

2 comments:

Price Family said...

Brieanne, this was super good. I made it last night and Brach loved it. Thanks for the recipe.

Itty_Bitty_Wittes said...

we sometimes put Frozen Petite green beans in with the chicken too. Delish!