Prep 0 mins
Cook 20 mins
Credit for this 1998 winning recipe goes to Joan Baker of Oregan. While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone!
- 4 boneless skinless chicken breast halves
- 1 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons olive oil
- 1 (4 1/2 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 fresh ground black pepper
- 1 ounce shredded fresh parmesan cheese
- fresh basil sprig, 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.
What a fun twist on bruschetta! This was flavorful and delicious - loved the addition of mushrooms. Very quick to prepare - great for when you need something fast. I served with pasta. Thanks for sharing! PAC Spring '12
This impressed us! This is great! Made as directed, wouldn't change a thing! Very quick, and very flavorful, great for a busy work night; served with a simple pasta side dish. Thanks, DuChick! Made for Photo Tag.