Bruschetta Chicken Skillet

I get why they have you add croutons, I do. The whole bruschetta-is-supposed-to-be-on-bread thing means there should be bread in the recipe. But it was still a little weird. Not weird in taste, just weird. I think if I had more time and wanted to put a little more effort into this, I'd crush up the croutons and make the chicken breaded instead. Still a tasty recipe though!

• 1 can (14.5 oz) diced tomatoes, drained
• 3/4 cup shredded Italian blend cheese
• 1/4 cup chopped fresh basil
• 5 boneless, skinless chicken breasts (5 oz each)
• 1 can (8 oz) tomato sauce
• 1 tsp finely chopped garlic
• 2 cups small garlic or Italian flavored croutons, crushed slightly

Stir together drained diced tomatoes, cheese and basil in a 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 a 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 has reached a safe internal temperature of 165 degrees. Top with croutons just before serving. Refrigerate any leftovers. 

Serves: 5

Prep Time: 15 minutes

Total Time: 30 minutes

Recipe from www.Hunts.com