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Gluten-Free Chicken Bruschetta and Artichokes

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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups diced tomatoes seeded
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 6 large basil leaves finely chopped
  • Salt and pepper to taste
  • 6 Tyson's Gluten-Free chicken breast fillets
  • 2 large zuchinni sliced
  • 1 14- oz can quartered artichoke hearts drained
  • 1 cup mozzarella cheese
  • olive oil for drizzling
  • Basil for garnish optional

Method
 

  1. Preheat your oven to 375 degrees.
  2. Make your bruschetta! Throw the tomatoes, garlic, olive oil, balsamic vinegar and basil into a medium sized bowl and toss until thoroughly combined. Add a few shakes of salt and pepper to your particular taste.
  3. Layer the zucchini in the bottom of a 9x13 baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Evenly distribute artichoke hearts over zucchini. Place chicken breasts on top of vegetables, and top with bruschetta mixture. Bake at 375 for 22 minutes.
  4. Remove pan from oven and sprinkle with mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. Sprinkle with strips of basil for garnish.