Thursday, October 18, 2012

Chicken with Bruschetta Topping

This quick and easy recipe full of fresh ingredients is sure to please.
If you would like to try another version with traditional, cold bruschetta ingredients click this link for Grilled Bruschetta Chicken.

serves 8 ( 5 points +)

  • 6 Roma tomatoes, seeded and diced
  • 1 medium onion, finely chopped
  • 2 medium celery ribs, thinly sliced
  • 1/4 c. white wine
  • 2 T. chopped, fresh basil
  • 2 T. olive oil
  • 2 garlic cloves, minced
  • 8 boneless, skinless chicken breast halves ( 4 oz. each)
  • salt and pepper

Preheat oven to 450.
Place chicken between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper and place in a baking dish coated with nonstick spray.
Combine tomatoes, onion, celery, wine, basil and olive oil. Spoon over chicken.
Bake, uncovered for 15-20 minutes or until chicken is cooked through. Transfer chicken with it's topping to a dinner plate. Serve hot.

adapted from the cookbook "Fast and Fit" by Theresa Guidice

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