bruschetta chicken bake

A copy of 'what's cooking'...Kraft's fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten...and I'm so glad I did! It's quick and simple...and can also be made ahead and refrigerated. 

Bruschetta Chicken Bake

1 19 oz. can diced tomatoes, undrained

1 pkg. (120 g) Stove Top stuffing mix for chicken

2 cloves garlic, minced

1 1/2 lbs. boneless, skinless chicken breasts

1 tsp basil leaves

1 cup Tex/Mex shredded cheese

Mix tomatoes, stuffing mix, garlic and basil.

(I used fresh basil...it adds a wonderful flavour.)

Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan.

Cover with stuffing mixture and sprinkle with cheese.

Bake 30 minutes at 375F...or until chicken is cooked through.

Enjoy now...or cover and refrigerate to serve later.

Serve with a green salad and enjoy.

*Editor's Note:  Be sure to use a 19 oz / 540 ml can of tomatoes, not the smaller 14 oz...or the bruschetta topping will be dry.