Huntsandreg Bruschetta Chicken Skillet Recipes

Steps:

• 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.

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:

• 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 minutes or until chicken is cooked through (165°F), stirring occasionally and turning chicken after 5 minutes. Remove chicken from skillet; cover to keep warm.
• Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer uncovered, 10 minutes. Meanwhile, in small bowl; combine cheese, chopped tomatoes and basil.
• Return chicken to skillet; sprinkle with cheese mixture; cover. Cook 5 minutes or until chicken is heated through and cheese is melted.

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.