Dinner Tonight: July 11, 2018
Archive »Simple Bruschetta Chicken Skillet
One person whispers a message into the next person's ear, and so on until the last person tries to repeat it aloud!
Talk about something nice that someone did for you this week.
This recipe was provided to us by Brenda Thompson, blogger and recipe developer at Meal Planning Magic.
2 Roma tomatoes, diced OR 1 can diced tomatoes, drained
¾ cup shredded Italian blend cheese
1 ½ tablespoons dried basil
6 boneless, skinless chicken breasts
1 14.5 ounce can tomato sauce
1 teaspoon minced garlic
2 cups panko bread crumbs
¼ cup grated parmesan cheese
1 tablespoon Italian herb blend (or use half and half dried basil and oregano)
1 tablespoon olive oil
In a medium bowl, stir together diced tomatoes, cheese and basil. Set aside.
In small bowl, combine panko bread crumbs and parmesan cheese. Set aside.
Pound chicken breasts to ½-inch thickness. I like to put the chicken in a resealable bag and use a meat mallet to pound the chicken for the least mess. If you don’t have a meat mallet, you can also use a rolling pin.
In large skillet, heat olive oil over medium heat. Add chicken and saute 1-2 minutes on each side to sear and create a golden brown color. Remove from heat and set aside.
Combine tomato sauce and garlic in skillet; add chicken. Top with tomato, cheese and basil mixture, pressing onto chicken.
Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken has reached a safe internal temperature of 165°F.
Top with breadcrumb cheese mixture just before serving. We like to serve this with a wild rice pilaf and garden salad.