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Thursday, January 26, 2012

Italian Chicken Bruschetta


Photo courtesy Taste of Home
   I found the idea for this recipe in a food magazine, but well, of course I couldn't quite follow directions. I marinated the meat in Greek salad dressing first and used a little more to spice up the veggies while cooking. The bell peppers got thrown in just because I had them on hand, but they added nice color.
   One of the best things about this dish is that it can easily be done, if you marinate ahead of time, in about half an hour. What a great weeknight meal.

Italian Chicken Bruschetta
1/3 cup Italian or Greek salad dressing
1 can 14.5 oz. Italian tomatoes, diced
1 cup Italian cheese blend, shredded
1 T. dry basil (1/4 cup fresh chopped)
1/2 tsp. dry oregano (optional)
2 T. olive oil
5 small boneless chicken breasts
1-1/2 cups marinara sauce
3 cloves garlic, minced
1/2 small onion, chopped (1/2-3/4 cup)
1/2 each green and yellow bell pepper, sliced
1/4 tsp. celery salt
1 T. Worcestershire sauce
2 cups croutons, crushed
salt and pepper to taste
1 lb. cooked angel hair pasta

   Pound chicken to 1/2 inch thickness. Marinate chicken a few hours, up to 1 day in salad dressing.
Combine tomatoes, shredded cheese, basil and oregano in small bowl. Set aside.
   In 2 T. olive oil, saute' bell peppers, onions and garlic with celery salt, just until soft, adding a little more salad dressing to coat and flavor veggies. Stir in marinara and Worcestershire sauces with a sprinkle of salt and pepper. Add chicken to sauce and bring just to a boil. Turn heat to simmer and top chicken with mix of tomatoes and cheese. Cover and simmer for 15 minutes. Serve over hot pasta and top with crushed croutons. Be careful not to over cook chicken, it's pounded thin so it doesn't take long.

Note-to crush croutons, place in ziploc baggie, seal and roll rolling pin over croutons.
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