You know how there are all those blogs out there that post gorgeous, mouth-watering recipes, and there are photographs of the ingredients all symmetrically arranged on the counter in which the lighting is just perfect and you just swear you can actually hear a pot bubbling cheerfully on the stove?
Yes, well, this is not one of those blogs.
If you ever see a recipe posted at this blog, you can be sure that it has been posted because:
A) It is cheap.
B) The ingredients are easy to find,
C) and there aren’t too many of them.
D) And this recipe will get you out of the kitchen as quickly as possible.
Those are the only kinds of recipes I use.
Actually, one time I took a dish to a potluck, and it contained dill weed. I was pretty proud of that. Dill weed is an exotic ingredient, by my standards.
Anyway, back to the recipe. I think I found it in a magazine, and I fixed it for my family last week–it was a hit.
BRUSCHETTA CHICKEN BAKE
1 19 ounce can stewed tomatoes, undrained
1 pkg Stove Top Stuffing Mix for chicken
2 cloves garlic, minced (I used garlic powder, because minced garlic cloves? Exotic!)
1.5 lb boneless skinless chicken breasts, cut into bit-sized pieces
1 tsp dried basil leaves
2 cups Mozzarella shredded cheese, separated
PREHEAT oven to 400. Place tomatoes in medium bowl. Add stuffing mix and garlic. Stir until moistened.
PLACE chicken pieces in greased 13×9 baking dish. Sprinkle w/ basil and 1 cup cheese. Top with stuffing mixture. Sprinkle with remaining cheese.
Bake 30 minutes, or until chicken is cooked through.