Chicken Bruschetta (Pillsbury Bake-Off Winner) - 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 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 or 1 teaspoon dried basil leaves
3 medium Italian plum tomatoes, seeded, chopped
4 teaspoons balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 ounce shredded fresh parmesan cheese
fresh basil sprig, if desired

Preparation

Spray broiler pan with nonstick cooking spray.
Sprinkle chicken 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 6 to 8 minutes on each side or until fork-tender and juices run clear.
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 30 to 45 seconds or until thoroughly heated.
To serve, arrange chicken on individual plates.
Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
Garnish with basil sprigs.