Good Food

Kristin Ellis and I hardly know each other. We met at her parents' home in Ann Arbor, and have spoken to each other only a handful of times. We have many of the same friends, and her family happens to be one of our favorites from Ann Arbor. Notwithstanding our limited interaction, this girl has changed our lives for good here in the Osguthorpe home. While I enjoy reading her blog (especially this entry) I LOVE trying new recipes from Recetas, her recipe blog. We have probably tried over half of the ones listed on this site since Trenton was born, and I am a fan of every single one. A few nights ago we tried the Bruschetta Chicken Bake. It was yummy, and it only took me about 5 minutes to make--upping the "yumminess" factor 100 percent! My other faves are the Chicken Florentine, Southwest Chicken Pockets and salsa, and the Honey Glazed Chicken. So, thank you Kirsten for improving the quality of our family's dinner. And, I'm sure, considering our good taste in food, family, and friends, we could have been great friends!

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water or chicken broth
2 cloves garlic, minced
1 ½ lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
2 cup Shredded Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken (I brown my chicken first) in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.