Creamy Bruschetta Chicken Bake
Prepare the Coconut Pecan Balls for Day 3 so they can refrigerate overnight.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 | chicken breasts cubed into bite size pieces |
| 2 cloves | garlic, minced |
| 1/2 | onion chopped |
| 2 | handfuls fresh spinach |
| 2 (14.5-ounce) cans | fire roasted tomatoes drained of liquids |
| 2 1/2 teaspoons | chopped fresh basil |
| 1 cup | low fat cottage cheese |
| 3/4 cup | panko bread crumbs |
| 2 tablespoons | olive oil |
| 2 teaspoons | Italian seasoning |
| 1/2 cup | low fat mozzarella cheese grated |
Directions:
1. Preheat the oven to 375 degrees. Spray a casserole dish with nonstick cooking spray. Heat a pan over medium high heat.
2. Salt and pepper the chicken cubes generously. Drizzle some olive oil in the hot pan then add the chicken, cooking until browned.
3. Throw chicken into the bottom of the casserole dish. Toss the garlic, onion, spinach, tomatoes, basil, and cottage cheese in with the chicken.
In a small bowl stir together the panko, olive oil, Italian seasoning, and mozzarella. Sprinkle over the chicken mixture.
4. Bake in the preheated oven for 25 minutes or until panko is toasted perfectly!
Cooks Note: Didn't drain the spinach or tomatoes well enough? That's ok! Just mix a little extra panko bread crumbs into the chicken mixture before topping and baking. It'll soak that extra liquid right up!
Source: litehousefoods.com
