Foil Pack Bruschetta Chicken Bake Recipes

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FOIL-PACK BRUSCHETTA CHICKEN BAKE



Foil-Pack Bruschetta Chicken Bake image

Looking for a fresh new take on chicken breasts? Wrap 'em in foil with stuffing mix and bruschetta toppings and revel in the applause around your table.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 6

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (28 oz.) diced tomatoes, drained
2 cloves garlic, minced
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine stuffing mix, tomatoes and garlic just until stuffing mix is moistened.
  • Place 1 chicken breast on center of each of 6 large sheets heavy-duty foil sprayed with cooking spray; sprinkle with basil. Top with stuffing mixture and cheese. Fold foil to make 6 packets. Place in single layer on rimmed baking sheet.
  • Bake 30 to 35 min. or until chicken is done (165ºF). Cut slits in foil to release steam before carefully opening packets.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

ALMOND CRUSTED BAKED BRUSCHETTA CHICKEN



Almond Crusted Baked Bruschetta Chicken image

Almond Crusted Baked Bruschetta Chicken is lightened-up version of traditional Bruschetta Chicken with nutty baked almond crust, with topping of fresh garlic and tomato bruschetta. Gluten free. Bruschetta topping is one of my favorite thing about this chicken bake. Whole recipe uses only a touch of cheese, is loaded with flavorful bruschetta topping. Lots of freshness of sweet tomatoes, basil with touch of garlic, chili and balsamic vinegar. It makes simple chicken bake over-the-top delicious. Simply, if you like Bruschetta.. you gonna love this Bruschetta Chicken recipe. Bruschetta Chicken bake is my favorite chicken dinner because it is so easy to put together. Plus baked version with flourless almond crust is not just healthier but delicious. Bake or Pan-Fry?I decided to bake the almond crusted chicken with coat of oil spray. This was perfect for me because I wanted a lite chicken dinner, very low in fat calories. Where baked crust for this chicken recipe was my favorite. I must share that Vishal liked the pan-fried version better. Pan-frying makes almond crust more nutty and crunchy. So, if you are vary of oil, baking is the way to go. Or, pan-fry and finish in oven until chicken is cooked through. No matter if you bake or fry, thanks to carb-free almond crust.. This recipe goes towards my 30 Days of Low-Carb Diet. Almond Crust is just like regular bread crumb crust. Only, bread crumbs are replaced with coarse almond meal. I coat the chicken in egg wash. This helps seasoned almond meal stick to the chicken. Almond Crust Bruschetta Chicken is also great if you serving a gluten free meal.Bruschetta Topping:My Bruschetta topping recipe is easy and bursting with flavor. Diced tomatoes, garlic, hint of chili flakes, basil, and balsamic. That's it. Surprisingly, these 5 simple ingredients make world's best tasting Bruschetta topping ever. The sweetness of balsamic vinegar, sharp garlic, sweet tomatoes and basil.. What not to like?! This Bruschetta topping also great to serve on traditional Bruschetta with toasted bread. Tip: For more color, use rainbow cherry tomatoes or try my Sweet Pepper Bruschetta Recipe.What to Serve with Bruschetta Chicken:For this low-carb version, I served carrot Zoodles salad. I also recommend trying sauted sweet potato noodles. (my another favorite low-carb and healthier Bruschetta Chicken side)Bruschetta Chicken also goes great with:1. Pesto Pasta 2. Spaghetti Alfredo 3. Caesar Salad 4. Cream Sauce PastaI hope you will enjoy my lite take on Bruschetta Chicken. Bring home some tomatoes, basil, and balsamic. Try this easy baked Bruschetta Chicken for Sunday dinner.Update: For One Pan Baked Bruschetta Chicken, try this new Recipe.Enjoy!

Provided by Savita

Categories     Main Course

Time 40m

Number Of Ingredients 19

5 Tomatoes
2 tbsp Balsamic Vinegar
small Bunch Basil
1 tbsp Garlic
2 tbsp Olive Oil
1/2 tsp Chili Flakes
Salt and Black Pepper
3 Chicken, breast pieces, slit length-wise to get 6 pieces
2 Egg(s), beaten until foamy
2 Cup Almond Meal, coarse, if not looking for gluten free then use Italian Bread Crumbs.
1 tsp Italian Seasoning
2 tbsp Italian Parsley, chopped
2 tbsp Sun-dried Tomatoes, minced (optional)
1/4 tsp Chili Flakes
1 Cup Mozzarella Cheese, shredded
Salt and Black Pepper
Oil Spray, or few tsp oil for baking
1/2 tsp Onion Powder
1/2 tsp Garlic Powder

Steps:

  • Heat olive oil in small pan until just warm. Add minced garlic and chili flakes. heat for 10 second and take off heat. Set aside.
  • In a bowl, add diced tomatoes (seeds removed), flavored garlic chili oil, balsamic, chiffonade basil with 1/4 tsp each of salt and black pepper. Toss to combine. Taste and adjust salt. Cover and set aside.
  • Preheat oven at 375 degrees Fahrenheit. In two wide dishes, prepare chicken dredge. Dish 1- eggs, salt and black pepper. Dish 2- almond meal, chili flakes, garlic powder, onion powder, parsley, italian seasoning with a tsp of salt and 2 tbsp minced sundried tomatoes (optional)
  • Prepare a baking sheet with foil or parchment paper. Dip each chicken piece in egg wash. Let the access drip, then place in almond meal mixture. Press to adhere coating onto chicken. Place in baking sheet. Repeat for all chicken pieces.
  • Cook at 375 for 30 minutes or until topping is brown and chicken is cooked through. (170 degrees on Instant read thermometer.) Remove sheet pan from the oven, top with shredded cheese. (divide equally among baked chicken pieces) Broil until cheese has melted.
  • Top with Bruschetta topping. Serve and enjoy!

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