Creamy Bruschetta Chicken Bake

Serves: 8

Prepare the Coconut Pecan Balls for Day 3 so they can refrigerate overnight.



Prep Time:
Cook Time:
Total Time:

Ingredients:

3 chicken breasts cubed into bite size pieces
2 cloves garlic, minced
1/2 onion chopped
2 handfuls fresh spinach
2 (14.5-ounce) cans fire roasted tomatoes drained of liquids
2 1/2 teaspoons chopped fresh basil
1 cup low fat cottage cheese
3/4 cup panko bread crumbs
2 tablespoons olive oil
2 teaspoons Italian seasoning
1/2 cup low fat mozzarella cheese grated

Directions:

1. Preheat the oven to 375 degrees. Spray a casserole dish with nonstick cooking spray. Heat a pan over medium high heat.

2. Salt and pepper the chicken cubes generously. Drizzle some olive oil in the hot pan then add the chicken, cooking until browned.

3. Throw chicken into the bottom of the casserole dish. Toss the garlic, onion, spinach, tomatoes, basil, and cottage cheese in with the chicken.
In a small bowl stir together the panko, olive oil, Italian seasoning, and mozzarella. Sprinkle over the chicken mixture.

4. Bake in the preheated oven for 25 minutes or until panko is toasted perfectly!

Cooks Note: Didn't drain the spinach or tomatoes well enough? That's ok! Just mix a little extra panko bread crumbs into the chicken mixture before topping and baking. It'll soak that extra liquid right up!

Source: litehousefoods.com



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