Tuesdays At The Table - Chicken Bruschetta

I know I said this last week - but THANK YOU for all the kind words of encouragement and prayers for Meadow.  She continues to heal and sends you all doxie kisses.  :-)  Right now, she isn't my own little patient.  Apparently, there are mushrooms growing in my yard and Brady found one.  He got REALLY sick, really quickly and was diagnosed with mushroom toxicity. {See, I knew I disliked mushrooms for a reason!} He's pretty much back to normal now, just taking some meds to protect his kidney/liver.

OK...on to the food!  I love, love, love bruschetta.  I've found that putting it on chicken instead of toasted french/italian bread makes a pretty good meal!

Chicken Bruschetta

4 chicken breasts (about a pound)
1/4 cup of sun dried tomato salad dressing
1-2 large tomatoes, finely diced
1/2 cup grated mozzarella
1/4 cup fresh basil, chopped OR
1 teaspoon dried basil

In a large storage bag, marinate your chicken breast in salad dressing.  {Depending how strong of a flavor you want, it can be between 30 minutes or 8 hours.}

In a 9x13 casserole pan, bake your chicken at 350 for 25-30 minutes.  Evenly distribute the mozzarella, tomatoes and basil over each chicken breast and finish cooking for approximately 10 minutes.

What's cooking in your kitchen?