Tuesday, November 30, 2010

Chicken Brushetta Bake


Chicken Brushetta Bake
Recipe adapted from a Lauren’s Kitchen recipe (from Stovetop)
Makes 4 Servings

1 can (14-1/2 oz.) diced tomatoes, undrained
1 package stove top stuffing mix for chicken
1/2 cup water
1 tsp minced garlic
18 oz. chicken
1 tsp. dried basil leaves
1 oz. fresh mozzarella, grated
2 oz. Cabot 75% reduced fat cheddar, grated

Heat oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Spray a square baking dish with nonstick cooking spray. Put raw chicken on bottom, then stuffing mix. Press until flat, then top with cheeses and basil. Bake 30 minutes or until chicken is cooked through.

whole dish - 4 servings

Nutritional Information: 396 calories, 38 carbs, 7 fat grams and 41 protein grams.

Review: LOVED. Great mix and I never cook with stuffing so it was fun to use a new starch. The mix came out tasting a lot like brushetta, and I loved that it called for so much cheese, but was still so relatively low calorie. It was filling too - and the chicken layer at the bottom was moist. I love cooking chicken in the bottom of a casserole - genius. We'll be making this one again for sure -Austin was a fan, too.

6 comments:

Pam said...

It looks hearty and filling without all the guilt - love it!

Kate said...

Sounds SUPER easy to make...YES!

fittingbackin said...

Thanks you guys! Yes, Kate - it's crazy easy to make. I really liked not having to saute the chicken first!

cabotcoop said...

Loving your new blog, Kelly. This recipe is really great- so simple! I can't wait to try it :)
~Jacquelyn

fittingbackin said...

Thanks! It really is so simple and yummy! :)

Courtney said...

Going to try this recipe Saturday night. Your blog has given me some great ideas for getting out of supper ruts!