Slow Cooker Chicken Bruschetta Recipes

SLOW COOKER CHICKEN BRUSCHETTA

Steps:

• In a 5 quart slow cooker, spray it with nonstick cooking spray.
• Place the chicken on the bottom.
• In a small bowl, mix the olive oil, garlic, tomatoes, parsley, basil, and oregano.
• Evenly pour this on top of the chicken.
• Sprinkle with about a teaspoon of grated cheese.
• Cover and cook on low for 6-8 hours.
• Remove and serve the chicken topped with the bruschetta and sprinkle with additional cheese. This is best taken out of the slow cooker with a slotted spoon to drain off the juice.

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

BRUSCHETTA CHICKEN

Steps:

• Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.