Bruschetta Chicken Skillet
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15Prep Time Minutes
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30Total Time Minutes
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7Number of Ingredients
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5Servings
Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.
Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead. Chicken breast tenders may be used in place of breasts with no pounding needed. Place tomato sauce and garlic in skillet; top with 1-1/2 pounds tenders. Spoon diced tomato mixture over tenders. Bring sauce to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until chicken is done (165°F). Top with croutons.
Bruschetta Chicken Skillet