Easy Skillet Bruschetta Chicken Dinner - Food Today
I promise I haven’t lost my mind posting salad dressing earlier this week. Random , yes. But there was a reason! Though it dresses up salads to the nines (ha!) , homemade Italian dressing truly shines as a marinade. All those zesty herb seasonings infuse into chicken and when paired with fresh ingredients like tomatoes and basil , it’s something miraculous on your dinner table.
Ladies and gents , let me present you with my all time favorite satisfying and light bruschetta chicken dinner. It’s so easy , so healthy , so regular and yet– so scrumptiously delicious. Dinner-party-esque , without all the work. That’s my style.
And bonus: if you have a spiralizer , serve the bruschetta chicken over zoodles. And make sure you say zoodles 100x times out loud because it’s the most fun word ever and because that’s our style , you and me.
My husband and I are so blessed to have all of our immediate siblings (I have four brothers and a sister!) , a grandmother , a few cousins , aunts and uncles , and parents all in Texas.
And all of these family members are within 3 hours of driving!
A few weeks ago Cohl and I had our younger cousin Mackenzie over for dinner. She is quite the foodie , and we are normally gabbing constantly about the newest Trader Joe’s finds or recipes we have tried out and loved.
IMPRESSIVELY EASY SKILLET CHICKEN AND ASPARAGUS
What is so amazing about serving this chicken and asparagus for a dinner party is how easy it is to throw together but yet how impressive it looks when served.
Your guests will think you slaved away for hours in the kitchen , when in reality… it took you less than 30 minutes!
Not to mention , you will have minimal dishes to clean up when all is said and done.
INGREDIENTS
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes , drained
- 3/4 cup shredded Italian blend or mozzarella cheese
- 1 pkg (0.75 oz each) fresh basil , chopped (about 1/4 cup)
- 5 boneless skinless chicken breasts (5 oz each)
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 teaspoon finely chopped garlic
- 2 cups small garlic- or Italian-flavored croutons , crushed slightly
DIRECTIONS
- 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.
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