Bruschetta Chicken Bake

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 teaspoon salt
• 1 (15 ounce) can diced tomatoes with juice
• 1/2 cup water
• 1 tablespoon minced garlic
• 1 (6 ounce) box chicken-flavored dry bread stuffing mix
• 2 cups shredded mozzarella cheese
• 1 tablespoon Italian seasoning

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
3. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Tags: baked chicken recipes, bruschetta chicken bake, chicken recipes, healthy chicken recipes

Buttermilk Baked Chicken

Ingredients:

• 1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
• 1/4 cup white vinegar or lemon juice
• 8 pieces of chicken with the bone (breasts, thighs, legs, wings)
• 2 cups Robin Hood® All Purpose Flour
• Salt and black pepper to taste

Directions:

1. Combine Carnation Milk® and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
4. Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Tags: baked chicken recipes, oven baked chicken, buttermilk baked chicken, chicken recipes