Chicken Bruschetta

(17)
  4 reviews

Chicken

4
boneless skinless chicken breast halves
1
teaspoon garlic powder
1/4
teaspoon salt
1/8
teaspoon pepper

Topping

2
tablespoons olive oil
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
5
garlic cloves, minced
1/4
teaspoon salt
1/2
cup chopped red onion
1/2
cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves
3
medium Italian plum tomatoes, seeded, chopped
4
teaspoons balsamic vinegar
1/8
teaspoon freshly ground black pepper
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Fresh basil sprigs, if desired

Directions

  1. 1 Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan. Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
  2. 2 Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
  3. 3 To serve, arrange chicken on individual plates. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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