Spring Summer #6…Bruschetta Chicken Bake

This is so easy to make and so yummy…it took 40 mins to cook…very little prep work, easy clean up and taste delicious…my kinda cooking!

Bruschetta Chicken Bake

1 Tbsp. Avocado Oil
1½ lbs. boneless skinless chicken breasts cubed and seasoned with salt and pepper
1½ Tbsp. Onion Onion™ Seasoning
1 cup shredded mozzarella cheese
14.5 oz. can diced tomatoes with basil, garlic and oregano or diced Italian tomatoes, undrained
6 oz. pkg. herb-flavored stuffing mix
½ cup water

Serve tonight: Preheat oven to 400°. Grease 9 x 13-inch baking pan with Avocado Oil; top with seasoned chicken and Onion Onion™ Seasoning. Sprinkle chicken with cheese.

In large bowl, combine tomatoes, stuffing mix and water; stir until moistened. Spoon over cheese. Bake until internal temperature of chicken reaches 165°, about 15-20 minutes or longer, depending on the size of chicken breasts.

Place under broiler to brown and crisp topping, if desired. Makes 6 servings.

Serve with a garden salad.

Freeze for later: Combine seasoned chicken and Onion Onion™ Seasoning in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place tomatoes in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Our Next Groceries:
1½ lbs. boneless skinless chicken breast tenderloins
1/3 cup Brown Sugar Honey Mustard**
2 Tbsp. water
1 Tbsp. Garlic Garlic™ Seasoning**
1½ cups panko bread crumbs
1/3 cup grated Parmesan cheese
1 Tbsp. Spinach & Herb Seasoning**
2 tsp. Roasted Garlic Infused Oil**

**order your tastefully simple groceries at:  www.SimplyKimberS.com

 

 

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