Hunt's Bruschetta Chicken Skillet

1. Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.

2. Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.

3. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.

4. Top with croutons just before serving.

Tips

Don't have a meat mallet to pound the chicken? Use the side of a clean, label-free can or a rolling pin instead.

Chicken breast tenders may be used in place of breasts with no pounding needed. Place tomato sauce and garlic in skillet; top with 1 1/2 pound tenders. Spoon diced tomato mixture over tenders. Bring to a boil; reduce heat, cover, and simmer for 10 to 12 minutes or until an instant-read thermometer inserted into the chicken reads 165 degrees F. Top with croutons.