Chicken Bruschetta Casserole Oamc Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• 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.
• Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Steps:

• Heat oven to 400ºF.
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
• Top with stuffing mixture. Bake 30 min. or until chicken is done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
• Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
• Drizzle pesto and balsamic glaze over each serving and garnish with basil.

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.

Steps:

• Preheat oven to 400°F.
• Too cook immediately.
• Cube chicken and place in the bottom of a casserole dish.
• Sprinkle the basil, salt, pepper and mozzarella cheese on top of the chicken.
• In a bowl combine the remaining ingredients.
• Layer this mixture over the chicken and cheese.
• Bake uncovered for 30-40 minutes.
• To freeze.
• Cube chicken and place in a quart size freezer bag. Seal.
• Place basil, salt, pepper and cheese in a quart size bag;shake;seal.
• Place stuffing, pepper and Italian seasoning in a quart size bag. Seal.
• Place diced tomatoes, garlic, and bouillon in a quart size bag seal.
• Place all the baggies into a large freezer bag, print the recipe and place inside as well. Squeeze all the air out. Seal; put in your freezer.
• When you are ready to cook, thaw overnight in fridge then follow the cooking instructions. Layer just like stated, adding the tomato mixture last.
• Note: The stuffing will not be a crunchy topping, It absorbs the juices of the tomatoes and has more of a cooked stuffing texture.

Steps:

• Spray broiler pan with nonstick cooking spray. Sprinkle chicken breast halves with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan. Broil 4 to 6 inches from heat for 12 to 16 minutes or until fork-tender and juices run clear, turning once.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook and stir 30 to 45 seconds or until thoroughly heated.
• To serve, arrange chicken on individual plates. Sprinkle with half of the cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs.
• High Altitude (above 3500 feet):.
• Broil chicken 16 to 20 minutes.
• Notes:.
• Ingredient Info:.
• Italian plum tomatoes, also called Roma tomatoes, are small oval fruits prized for their low moisture and high flavor. These characteristics make them perfect for canning, sauce and toppings; other tomatoes can make pizza and bruschetta soggy.
• Ingredient Substitutions:.
• To boost Italian flavor, use fresh garlic on the chicken breasts; mince 1 or 2 cloves and rub into poultry.
• Another Italian grating cheese can be used in place of the Parmesan; try Asiago or Romano.

Steps:

• Heat oven to 400°F.
• Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
• Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese.
• Cover with stuffing. Bake 30 minute or until chicken is done and stuffing mixture is heated through.