Foil-Pack Bruschetta Chicken
Prep: 10 minutes
Bake: 20 minutes • Serves: 4
2 teaspoons balsamic vinegar
1/2teaspoon dried oregano leaves
1/2teaspoon salt
1/8teaspoon ground black pepper
3 tablespoons olive oil
1/2medium white onion, sliced
1 cup halved grape tomatoes
4 boneless, skinless chicken breasts
1-1/4cups seasoned croutons, crushed
1 cup shredded part-skim mozzarella cheese
3 tablespoons chopped fresh basil leaves
1.Preheat oven to 375°. In medium bowl, whisk garlic, vinegar, oregano, salt and pepper; slowly drizzle in oil, whisking constantly. Stir in onion and tomatoes.
2.Tear four 12 x 24-inch sheets aluminum foil; arrange sheets horizontally. In center of each sheet, evenly divide half the tomato mixture; place 1 chicken breast over tomatoes and evenly top chicken with remaining tomato mixture. For each packet, tightly crimp top and bottom sides of foil over chicken; fold and tightly crimp both ends of foil.
3.Place packets on rimmed baking pan; bake 20 minutes or until internal temperature of chicken reaches 160°. Carefully open top of packets; evenly sprinkle with croutons and cheese. Reseal packets; let stand 3 minutes or until cheese melts. (Internal temperature of chicken will rise to 165° upon standing.) Open packets; evenly sprinkle with basil.
Approximate nutritional values per serving:
323 Calories, 14g Fat (5g Saturated), 110mg Cholesterol,
670mg Sodium, 12g Carbohydrates, 1g Fiber, 35g Protein
Dietitian’s tip:
> If you are limited on time, skip step 1 (after preheating oven) and opt for our fresh bruschetta topping from the deli department.
