This recipe from Joan Baker, of Estacada, Ore., is one of the 100 winning recipes from the recent Pillsbury "Quick & Easy" BAKE-OFF cooking contest.
It was featured in the 30-minute main dish section.Baker is a radiography student at Portland Community College, and also works at a natural foods grocery store. She came from a large family and says she learned early on that food could bring people together. "Today there's nothing that I like better than sharing a great meal with my family and friends."
The elegant presentation of this Chicken Bruschetta, she says, makes it something to serve for special occasions, as well as everyday meals.
"The origin of the recipe is the Italian appetizer known as brus-chetta," she explains. Her version puts the toppings on chicken breasts instead of on bread.
4 boneless skinless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 4.5-ounce jar 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 ounce (1/4cup) shredded fresh Parmesan cheese
Fresh basil sprigs, if desired
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.
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.
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.
Makes 4 servings.
- Nutrition facts per serving: 260 cal., 11 g fat, 510 mg sodium, 8 g carbo., 31 g pro.