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Dinner Tonight: July 3, 2017 Simple Bruschetta Chicken Skillet

Simple Bruschetta Chicken Skillet

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This recipe was provided to us by Brenda Thompson, blogger and recipe developer at Meal Planning Magic.

 

Ingredients

  • 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

Instructions

  1. In a medium bowl, stir together diced tomatoes, cheese and basil. Set aside.
  2. In small bowl, combine panko bread crumbs and parmesan cheese. Set aside.
  3. 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.
  4. 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.
  5. Combine tomato sauce and garlic in skillet; add chicken. Top with tomato, cheese and basil mixture, pressing onto chicken.
  6. 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.
  7. Top with breadcrumb cheese mixture just before serving. We like to serve this with a wild rice pilaf and garden salad.

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