I am seriously playing catch up! I have three more recipes, two product reviews, and a report to post. I cannot even begin to explain the craziness that has been my life lately! David has been working 12 hour nights, 6 nights a week for over a month now. Daniel is being VERY challenging, and I am burnt out. It is at times like these when I really wish I still lived in Seattle, close to my family (or that I had a nanny). Anyway, enough rambling on. I do have a ton for which to be thankful too!
I made this recipe a couple of nights ago. I first had this chicken when I was back home in Seattle last. My mom made it. I think she got it from Betty Crocker or one of those websites. Anyway, I had been thinking about it and decided to make it again! I am not a huge fan of chicken, so any way I can dress it up is a good thing! I served this with steamed green beans. Really yummy, really easy, and REALLY inexpensive! In fact, this meal is only around $1.50 per serving! You can't beat that!
Bruschetta Chicken Bake
- 4 boneless, skinless chicken breasts
- 1 pkg. (6 oz) stuffing mix (be sure to check the ingredients because some mixes have the yucky no no ingredients- I used the homemade mix that Hy-Vee makes in their bakery), or leftover stuffing
- 1/4 cup chicken stock or broth
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
Preheat oven to 375 degrees. Spray a square baking dish generously with cooking spray. Place the chicken breasts in the baking dish. In a bowl, mix the stuffing, the chicken stock, the garlic, and the diced tomatoes until just moistened, but still a little crunchy. Pour over the chicken, making sure it is completely covered. Top with the shredded cheese. Cover with foil and bake for 30-35 minutes or until the chicken has an internal temp. of 165 degrees or it is no longer pink. Uncover and bake another 5-10 minutes until the cheese is melted and bubbly.
Until next time, happy and HEALTHY cooking and EATING!