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Chicken-Tomato Panzanella
Chicken-Tomato Panzanella

Chicken-Tomato Panzanella

1 Hr(s) 1 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 cups cubed French bread (about 8 oz.)
3 Tbsp olive oil, divided
Salt & pepper
1 medium onion, peeled, chopped
2 red bell peppers, seeded, chopped
8 oz mushrooms, quartered
1 lb boneless skinless chicken thighs, cubed
1/2 tsp dried Italian herbs
1 can (28 oz.) crushed plum tomatoes in puree
1 Tbsp balsamic vinegar
4 oz Kraft Mozzarella Cheese, sliced
2 plum tomatoes, sliced
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Let's Make It
1
Preheat oven to 400°F. In large bowl, gently toss bread cubes with 1 Tbsp oil. Season with salt and black pepper. Arrange bread in single layer on baking sheet. Bake 10 min. Transfer to sprayed baking dish, sprayed with cooking spray.
2
In large skillet over med-high heat, add oil and heat till hot. Add onions, red peppers and mushrooms. Cook 5 min. Add cubed chicken, cook 5 min or until browned. Stir in Italian herbs, crushed tomatoes, and vinegar. Increase heat to high, bring to boil. Reduce heat to medium, simmer 5 min.
3
Spoon chicken mix over bread in casserole dish. Top with Kraft Mozzarella Cheese and sliced tomatoes. Bake 15 min or until heated through.
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