Hunts Bruschetta Chicken Grill Recipes

HUNT'S® BRUSCHETTA CHICKEN SKILLET

Steps:

• Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
• Combine tomato sauce and garlic in 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 is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
• Top with croutons just before serving.

HUNT'SANDREG; BRUSCHETTA CHICKEN SKILLET

Steps:

• Stir together drained tomatoes, cheese and basil in 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 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 is no longer pink in centers (165 degrees F). Top with croutons just before serving.

EASY BRUSCHETTA CHICKEN

Steps:

• In a medium sized bowl, combine the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Stir to combine and set aside.
• 2. Prepare your chicken breasts. You can pound them to even thickness or leave them as is. Coat the chicken with the olive oil.
• 3. In a small bowl, combine the Italian seasoning, garlic powder, salt and pepper. Coat the chicken breasts evenly with the seasoning.
• 3. Grill the chicken over high heat for 6-8 minutes per side or until cooked through.
• 4. When the chicken is cooked, top each piece with a slice of mozzarella cheese and allow it to melt.
• 5. Remove the chicken from the grill and let it rest for about 5 minutes. Top the chicken with the tomato basil topping and a drizzle of balsamic glaze and serve.

HUNT'SANDREG; BRUSCHETTA CHICKEN GRILL

Steps:

• Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
• Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
• Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.

HUNTS® BRUSCHETTA CHICKEN GRILL

Steps:

• Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
• Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
• Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.

HUNT'S® BRUSCHETTA CHICKEN GRILL

Steps:

• Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours. Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use. Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.
• Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
• Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
• Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.