If you are fan of the famous Italian appetizer ‘bruschetta’ I can bet you will be fond of this bruschetta chicken bake. For those chefs out there, this is recipe that can be tweaked and you can have fun playing around with the ingredients to perfect it to your taste buds. I am no chef, but I enjoyed taking the original recipe and modifying it to make it my own. This is the perfect meal to pair with candlelight and a bottle of your favorite wine. Enjoy!
What you need:
1 1/2 pounds skinless, boneless chicken breast halves – cubed
1 teaspoon salt
2 large tomatoes
1 tablespoon garlic powder
1 (6 ounce) box chicken-flavored dry bread stuffing mix
4 cups shredded mozzarella cheese
2 tablespoon balsamic vinegar
Dash red pepper flakes
1 tablespoon fresh chopped basil
1 tablespoon Italian seasoning
Preheat oven to 400 degrees F. Spray a 9×13-inch glass baking dish with cooking spray. Dice the tomatoes and toss with water, 1 tablespoon balsamic vinegar, fresh basil, red pepper f
Toss the cubed chicken with salt/pepper, 1 tablespoon balsamic vinegar, and garlic powder. Place the chicken in a layer at the bottom of the dish.
Sprinkle the cheese on top of the chicken then sprinkle the Italian seasoning. Spread the soften mix over the top of the chicken. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.