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    You are in: Home / Recipes / Bruschetta Chicken and Mushrooms Recipe
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    Bruschetta Chicken and Mushrooms

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    • on April 01, 2009

      This was a great, healthy dinner for us tonight! It was easy to make and was very good. I rated it four stars for a few reasons: Chicken breasts were a bit large to serve "bruschetta-style" (for me). The bruschetta part kept falling off the chicken breast with mushrooms and cheese. I think, when I make this again, I would shop for small cutlets or tenders, and that would make it easier to pile everything atop the bread. Also, I put the chicken and buttered bread on a rimmed, aluminum foil-lined baking sheet, under the broiler for about 3 minutes (instead of just on "bake"), so the bread would get toasted better. I used a baguette instead of regular-sized French bread, because that seemed more bruschetta-ish to me. To take the picture, I took a slice of the chicken breast, piled all the ingredients on top, and they still had a bit of trouble staying on, but they sure tasted good!!! :) We ended up just eating the bread separately. I served it with steamed broccoli, and it was plenty of food. This recipe has OUTSTANDING flavors that go together very well, my family really liked it, everyone on Zaar should try it, and I am definitely going to make it again (with these minor changes). Thank you, AQueen! AND...sorry for writing a novel. :) Made for PAC Spring 2009.

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    Nutritional Facts for Bruschetta Chicken and Mushrooms

    Serving Size: 1 (418 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 626.0
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 6.9 g
    Cholesterol 98.9 mg
    Sodium 1064.5 mg
    Total Carbohydrate 73.6 g
    Dietary Fiber 5.4 g
    Sugars 4.0 g
    Protein 47.5 g

    The following items or measurements are not included:

    italian seasoning

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