Chicken Bruschetta - cooking recipe

Ingredients

Chicken
4 boneless skinless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Topping
2 tablespoons olive oil
1 (4 1/2 ounce) jar Green Giant 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
3 medium Italian plum tomatoes, seeded and chopped
4 teaspoons balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 ounce shredded fresh parmesan cheese (1/4 cup)
fresh basil sprig, if desired

Preparation

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.
Notes:.
Ingredient Info:.
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.
Ingredient Substitutions:.
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.