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Bruschetta Chicken Simmer https://www.metro.ca/userfiles/image/recipes/mijote-de-bruschetta-au-poulet-10511.jpg PT10M PT20M PT30M
Heat 2 tsp. (10 mL) of the oil in a large nonstick skillet set over medium-high heat.Sprinkle chicken all over with a pinch of the pepper (optional).Cook chicken 4 minutes per side until browned.Transfer to a plate.Reduce the heat to medium.Stir in onions and remaining pepper if using.Cook, stirring occasionally, 5 minutes until softened.Stir in garlic; cook, stirring, for 1 minute.Stir in soup, milk and 4 tsp. of the vinegar; bring to a simmer, stirring often.Heat until chicken is cooked through.Transfer chicken to plate.Meanwhile, toss tomatoes with remaining oil and vinegar.Spoon over chicken.Sprinkle with basil.
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1 Tbsp. (15 mL) olive oil 4 boneless skinless breasts of chicken 1/4 tsp. (1 mL) black pepper, optional 2 chopped onion 3 cloves minced garlic 284 mL Campbell's condensed no salt added cream of chicken soup 1 cup (250 ml) low fat (1%) milk 2 Tbsp. (30 mL) balsamic vinegar 2 cups (500 mL) grape or cherry tomatoes, quartered 1/2 cup (125 mL) torn fresh basil leaves
Bruschetta Chicken Simmer

Bruschetta Chicken Simmer

Rate this recipe
4 Votes
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 4
    boneless skinless breasts of chicken
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    STUFFED BONELESS SKINLESS CHICKEN BREASTS

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    $7.88 /lb

    SELECTED VARIETIES 17.37/kg


  • 1/4 tsp.
    (1 mL)
    black pepper, optional
  • 2
    chopped onion
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  • 3
    cloves minced garlic
  • 284 mL
    Campbell's condensed no salt added cream of chicken soup
  • 1 cup
    (250 ml)
    low fat (1%) milk
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  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 2 cups
    (500 mL)
    grape or cherry tomatoes, quartered
  • 1/2 cup
    (125 mL)
    torn fresh basil leaves
Imprimer ma sélection

Preparation

Heat 2 tsp. (10 mL) of the oil in a large nonstick skillet set over medium-high heat.

Sprinkle chicken all over with a pinch of the pepper (optional).

Cook chicken 4 minutes per side until browned.

Transfer to a plate.

Reduce the heat to medium.

Stir in onions and remaining pepper if using.

Cook, stirring occasionally, 5 minutes until softened.

Stir in garlic; cook, stirring, for 1 minute.

Stir in soup, milk and 4 tsp. of the vinegar; bring to a simmer, stirring often.

Heat until chicken is cooked through.

Transfer chicken to plate.

Meanwhile, toss tomatoes with remaining oil and vinegar.

Spoon over chicken.

Sprinkle with basil.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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