My “Go To” Chicken Recipe

Bruschetta Chicken

from Allrecipes

The days have begun to steamroll with Thanksgiving behind us and Hanukkah and Christmas soon on its way.  Between the shopping and decorating while still maintaining all our everyday endeavors; cooking can often be relegated to PB sandwiches or a can of soup at night.  But with this handy recipe you can literally throw it together and it will impress even last minute drop – in guests. You have heard of Dump Cakes?  Well think of this as Dump Chicken.   Serve with your favorite rice recipe and a garden salad to round out a delicious dinner with little to no effort.


1 14.5 ounce can no-salt added diced tomatoes, undrained

1 1/2 cups Italian flavored panko breadcrumbs

2 cloves garlic, minced

1.5 lbs. bones less, skinless chicken breast cut into bite sized pieces

1 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 400
  2. Pour tomatoes and their juice into a medium bowl.
  3. Add the panko and garlic to the tomatoes and mix until the panko is just moist.  If you need more liquid, add hot water 1 tablespoon at a time.
  4. Place the chicken in a 9×13 pan baking dish and evenly distribute the cheese over the chicken.
  5. Top with the breadcrumb mixture and bake for 30 minutes.


  • You may wish to brown the topping by putting it under the broiler if you desire.




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