0 In Gluten Free/ In the Kitchen

Bruschetta Chicken

I pulled chicken out yesterday because I knew it’s what I wanted, but I wasn’t sure how I wanted to prepare it. So I pulled out a cookbook I love (one from my aunt’s church group) and looked through the chicken recipes. Though I don’t like tomatoes, the recipe for Bruschetta Chicken just sounded awesome. I didn’t follow the recipe, but instead made up my own. I remembered buying cans of Aylmer Garlic and Olive Oil diced tomatoes and thought it would be perfect.

First I sauteed 3 cloves of minced garlic and added in half of the can of diced tomatoes. I blended up (in my handy chopper) the other half of the can (because I really don’t like tomato chunks) and added it to the pan as well. In the baking dish I seasoned each of the 4 chicken breasts with pepper and garlic salt (lawry’s garlic salt with parsley…sadly only available in the USA – but it’s the best!!!) and poured the tomato mixture over, covering them completely. Then I sprinkled it all with some parmesan cheese, simply because I love it. I baked it in the oven at 350 until cooked through – I’ll say 45 minutes to be safe but I actually have no idea how long it was. I flipped each chicken breast over to move the tomatoes off, making room for the CHEESE!!! I grated old cheddar and sprinkled it over, letting it bake until the cheese was melted.

This photo shows the chicken breasts grilled….mine were done completely in the oven.

We also made Saffron rice and Orange/Almond Salad with it and it was a seriously delicious dinner. The extra tomato-ey sauce on the chicken was perfect to put on the rice. Oh my…sooo good, and soooo easy! I will be making this dish again for sure!

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