Last year there was a Brushetta Chicken recipe going around that was delicious. I made it all the time and was always a hit. The thing was it called for frying the chicken, lots of oil and other stuff that looking back I realized wasn’t so healthy for myself and my family. So I created my own healthier version which was equally as big a hit and the kids didn’t even notice that the breading was gone!
6 Servings. Each Serving is 1 lean, 1 Green, 1.25 Condiments. PLEASE NOTE YOU STILL NEED A HEALTHY FAT, so try my Truffle Fries
3.4 lb of Chicken Breast
2 Cups Low Sodium Chicken Broth
2 Cans (14.5 oz) Hunts Low Sodium Diced Tomatoes with Basil, Garlic and Oregano
1 Tbsp Dried Parsley
1 Cup Fresh Basil Chopped
1/4 Cup fresh Chives
1/2 tsp salt
Salt and Paprika to Coat
Preheat oven to 350 deg. Heat up a large skillet on high heat. Coat the chicken with the Salt and Paprika. Spray Pam in the pan and place the chicken face down. The goal it to seer the outside of the chicken not cook it thru. You want it to look almost a little “burnt” on the outside.Let them sit on each side for 2-3 min. Do not keep moving them.
In a large aluminum foil pan place the chicken broth on the bottom. As the chicken is done place it inside the pan, on top of the liquid. Mix the tomatoes and all the spices and herbs in a bowl. Pour on top of the chicken and cover tightly. Bake for 1 hour.