Tasty Bruschetta and Artichoke Chicken

Submitted by sexymommalucas

"The idea for this resipe came from Kraftfoods. However, it's been tweaked more than a bit and changed into a dish my family enjoys."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 6

ingredients

• 6 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
• 1 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (12 ounce) package frozen artichokes, quarters
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 -5 garlic cloves, minced
• 1 (6 ounce) package chicken flavor stuffing mix
• 1⁄4 cup water
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1⁄2 cup chopped red onion
• 1 teaspoon dried basil leaves
• 1 tablespoon balsamic vinegar
• salt & freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1⁄8 cup grated parmesan cheese
• fresh basil sprig, if desired (optional)
• red pepper flakes, if desired (optional)

directions

1. PREHEAT oven to 400°F.
2. Defrost artichoke quarters. Set aside.
3. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
4. Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
5. Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
6. Garnish with basil sprigs and red pepper flakes if desired.