"This is a nice chicken dish from Pillsbury Best Family Meals from the Bake-Off."
boneless skinless chicken breast halves
1 (4 1/2 ounce) jars
Green Giant sliced mushrooms, drained
garlic cloves, minced
chopped red onion
loosely packed chopped fresh basil
Italian plum tomatoes, seeded and chopped
fresh ground black pepper
shredded fresh parmesan cheese
( 1/4 cup)
fresh basil sprig, if desired
Spray broiler pan with nonstick cooking spray. Sprinkle chicken breast halves 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 12 to 16 minutes or until fork-tender and juices run clear, turning once.
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 and stir 30 to 45 seconds or until thoroughly heated.
To serve, arrange chicken on individual plates. Sprinkle with half of the cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs.
High Altitude (above 3500 feet):.
Broil chicken 16 to 20 minutes.
Italian plum tomatoes, also called Roma tomatoes, are small oval fruits prized for their low moisture and high flavor. These characteristics make them perfect for canning, sauce and toppings; other tomatoes can make pizza and bruschetta soggy.
To boost Italian flavor, use fresh garlic on the chicken breasts; mince 1 or 2 cloves and rub into poultry.
Another Italian grating cheese can be used in place of the Parmesan; try Asiago or Romano.