Thursday, January 14, 2010
Easy Chicken Bruschetta
Dinner was amazing and my husband actually ate the entire thing. Very cheap, fast, and easy.
2 thawed chicken breasts sm-med in size
1/4 a small tomato diced
About 1/4 cup diced green onions
Tomato herb spice (I used Pampered Chef's Sun-dried tomato for dipping)
Italian cheese blend
Some butter and oil
First, heat up a smidgen of oil in a frying pan on medium heat and then melt in a little butter. Preheat oven to 320. Season the chicken breast with the garlic powder and tomato spice and set in the pan. I added a little water to get some juices going but to each their own. You just want to brown it, but do it slowly so you don't dry it out or fry the outside. While the chicken is cooking tear off two pieces of foil long enough to create a packet around each chicken breast, and spray with non-stick cooking spray. Once chicken is browned, place each piece on the foil. (I dripped last of the sauce on the top of each piece, too. Don't do this if you want lower fat.) Toss on the tomatos and green onions in heaps and then sprinkle with a bit of the cheese. Fold over tops of packets leaving just enough room for air, tuck in sides, and put in oven for 35 minutes or until chicken is cooked through. Enjoy with cheesy smashed potatoes or on pasta with a tomato sauce!