Bruschetta Chicken Bake Pressure Cooker Delight
A cheesy one-dish dinner with juicy chicken, zesty bruschetta topping, and crunchy stuffing, this pressure cooker bake is fast, flavorful comfort food magic.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 6 Roma tomatoes diced
- ⅓ cup Fresh basil chopped
- 1 tablespoon Minced garlic
- ¼ cup Balsamic vinaigrette
- 6 ounces Stuffing mix 1 package
- 2 tablespoons Water optional
- 1 ½ pounds Chicken breasts sliced into bite-sized pieces
- Salt and pepper to taste
- 1 cup Mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
Instructions
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix tomatoes, basil, garlic, and balsamic vinaigrette. Stir gently and set aside.
- Spray a 9x13 baking dish with nonstick spray. Add chicken pieces and season with salt and pepper.
- Spoon the tomato mixture over the chicken.
- Sprinkle mozzarella and Parmesan cheeses over the top.
- Mix stuffing with water and sprinkle over cheese layer.
- Bake uncovered for 30 minutes until chicken is fully cooked.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Use canned tomatoes (half-drained) if out of season. Add water to stuffing only if dry. Store leftovers in the fridge up to 5 days or freeze before baking.