Chicken Bruschetta (Pillsbury Bake-Off Winner)

Total Time
20mins
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!

Ingredients Nutrition

Directions

  1. Spray broiler pan with nonstick cooking spray.
  2. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
  3. Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
  4. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
  5. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
  6. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
  7. To serve, arrange chicken on individual plates.
  8. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
  9. Garnish with basil sprigs.
Most Helpful

5 5

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

4 5

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.