Hunts Bruschetta Chicken Skillet Recipes

Steps:

• Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
• Pound chicken to 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 centers (165°F). Top with croutons just before serving.

Steps:

• Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165ºF), turning after 5 min. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
• Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
• Return chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.

Steps:

• Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
• Pound chicken to 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 centers (165 degrees F). Top with croutons just before serving.

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:

• Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
• Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
• Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.

Steps:

• 1.Stir together drained tomatoes, cheese and basil in medium bowl; set aside. 2.Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken. 3.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 centers (165°F). Top with croutons just before serving.