The Chicken Bruschetta Bake is a snap to make. Cut up the chicken ahead of time, and you’ll have dinner in the oven in less than 10 minutes. To add more zest to this casserole, I substituted the plain diced tomatoes with the roasted garlic and onion version. Then I sprinkled a 3-cheese blend on the topmost layer. The combination of the garlic, Asiago and Romano was superb.

Ingredients

1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella Cheese
DiGiorno Shredded Parmesan, Romano and Asiago Cheese Blend, to taste

Directions

1. Preheat oven to 400 degrees F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 25 to 30 min. or until chicken is cooked through.

Yield: 6 servings

Source: Yahoo! Food

This savory chicken dish is a family favorite that we have on rare occasions, due to the length of time it takes to prepare. It’s perfect for a Sunday supper. Serve with a green salad and garlic bread for a satisfying meal.

Ingredients

1 pkg. boneless, skinless chicken breasts
3 eggs
1 8 oz. can Contadina Italian Herb bread crumbs
1/4 cup grated Parmesan cheese
1 pkg. pepperoni
1 pkg. thin, deli-sliced ham
yellow mustard
1 pkg. sliced mozzarella cheese
1 jar Marinara sauce

Directions

1. Pound chicken with a mallet until 1/4″ thick.
2. Spread mustard onto the chicken.
3. Layer with ham, slice of mozzarella and pepperoni.
4. Roll the chicken up like a jelly roll and secure with a toothpick.
5. In a medium bowl, mix dried breadcrumbs and parmesan.
6. Beat eggs in a separate bowl.
7. Pour enough olive oil into a large frying pan until 1/4″ deep. Add a half stick of butter. Heat until butter is melted.
8. Coat the chicken with the egg mixture, followed by the breadcrumb mixture.
9. Place chicken into the pan and cook over medium heat until golden brown.
10. Transfer the chicken to a 9×13″ baking dish. Then top with marinara sauce and remaining mozzarella cheese.
11. Bake at 400º for 25 minutes.

Ingredients

1/2 cup milk
1 cup breadcrumbs
2 lbs. ground beef
3 eggs, lightly beaten
3 garlic cloves, minced
1/3 lb. mozzarella or provolone, cut into 1/2″ cubes
Olive oil for frying
1 jar of spaghetti sauce
1 lb spaghetti, cooked and drained

Directions

1. In a large bowl, combine milk and bread crumbs.
2. Add meat, eggs, and garlic. Mix briefly with hands.
3. Form 2″ meatballs, sealing a cube of cheese in the center.
4. Heat 1/2″ of oil in a large frying pan or electric skillet until it almost starts smoking.
5. Brown meatballs one minute per side. Transfer to a tray, lined with paper towels, to drain.
6. Discard oil and replace with spaghetti sauce. Heat the sauce. Then add the meatballs.
7. Reduce heat and cook, covered, for 30 minutes. Uncover and cook for another ten minutes.