Bruschetta Chicken Bake

  I love using fresh herbs in the summer.  There are very few things more delicious than a meal made with ingredients you grew in your own garden.  This recipe is a great showcase for your home-grown basil.
  Here’s what we’re making:
  Here’s what you need:
1 14.5 oz can diced tomatoes (undrained)
2 cloves garlic, minced
6 oz chicken stuffing mix
1.5 lbs chicken breasts, chopped into bite sized pieces
1 tsp dried basil leaves or 1-2 Tbsp fresh basil leaves, chopped
1 cup mozzarella cheese
  Start by pre-heating your oven to 400 degrees.  The original recipe has you mix together the tomatoes, garlic, stuffing and a 1/2 cup of water and then put it on top of the chicken, basil and cheese.  I personally think it’s a crime to not have melty gooey cheese on top of something when it’s an option, so I mix together everything but the cheese, pour it into the casserole dish and top with mozzarella.
  Either way, toss the dish into your preheated oven and let it cook for around 30 minutes.  Once your chicken is cooked through, it’s ready to serve.
  G was a little iffy on this because of the large number of tomatoes (which he has recently decided he does not like) but the Mr. and I both enjoyed it.  It’s quite good with the dried basil if you don’t have access to fresh, but the home grown we used just made it out of this world.

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