Brushetta Chicken

This is a fantastic alternative to a high-fat Chicken Parmesian Recipe, but has a similiar taste. I got the idea from a recipe I found floating around on-line, but I changed it quite a bit. The other recipe used grilled chicken breasts, instead I use baked chicken tenders/strips. Serves 4.

Ingredients:
8 chicken tenders
1 cup Progresso Italian Bread Crumbs
Olive oil to cover the tin foil
A few Roma tomatoes
1/2 green pepper
1/2 cup cheddar or mozarella cheese
1/3 cup parmesian cheese
3 tbls. Fat-free Italian Dressing
1 tsp. Olive Oil
Plenty of basil (sorry I never measure it but my kids actually love it). I'm generous with it.
A dash of salt and pepper, optional
Thin spaghetti noddles

Preheat oven to 350 degrees. Drizzle a little Olive Oil on your tin foil which has been placed on a cookie sheet- just enough so that the chicken won't stick to it. Dip your thawed-out chicken strips into the bread crumbs. I found it stuck to the chicken just fine without dipping it in butter or eggs before hand. We're going for a lite coating here. Place onto cookie sheets. Place in oven for about 8 minutes. After 8 minutes, take a fork and turn the strips over and bake again for 8 minutes.

While the chicken is cooking, mix the other ingredients together. Now turn the chicken over one more time, and place a scoop of vegie/cheese mixture over each piece of chicken. I scooted them closer together so the mixture wouldn't fall off of the skinny chicken. Bake for about 10 more minutes. Serve over thin spaghetti noodles. It is such a light dish that the skinny noodles seemed to go better with it than regular ones. If you want a little more sauce, you can put either a little bit of red sauce with it, or drizzle a little of the Italian Dressing over it. It was a real crowd pleaser at my dinner table.