Hunt’s® Bruschetta Chicken Skillet

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Chicken breast with diced tomatoes, cheese and basil cooked in tomato sauce, then croutons on top.
cook 15
cook 15
cook 5

What's in it


1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
3/4 cup shredded Italian blend cheese
1 pkg (0.75 oz each) fresh basil, chopped (about 1/4 cup)
5 boneless skinless chicken breasts (5 oz each)
1 can (8 oz each) Hunt's® Tomato Sauce
1 teaspoon finely chopped garlic
2 cups small garlic- or Italian-flavored croutons, crushed slightly

How to cook it


  • Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
  • Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
  • Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.
  • Cook's Tip Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead. Chicken breast tenders may be used in place of breasts with no pounding needed. Place tomato sauce and garlic in skillet; top with 1-1/2 pounds tenders. Spoon diced tomato mixture over tenders. Bring sauce to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until chicken is done (165°F). Top with croutons.