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Baked Tomato Bruschetta Chicken with Spaghetti Squash

on May 28th, 2013
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Original recipe from Susana at Shopping and Info:

Recipe for Baked Tomato Bruschetta Chicken with Spaghetti Squash – some of you have asked me to give you some of the recipes of the foods that I make on my instagram account so I am going to start with sharing my baked tomato bruschetta chicken with spaghetti squash recipe for you to try. It is a gluten free recipe that is savory and filling without any gluten for those of you looking for a healthy new recipe for summer.


6 Chicken legs

  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
Recipe for bruschetta – make before prepping chicken
take ingredients above and cut up plum tomatoes add to bowl and mix with minced garlic, virgin olive oil, balsamic vinegar and basil leaves and salt and pepper. Set aside until chicken is ready to bake.

In addition –  1 carton plum tomatoes rinsed to be used on the bottom of the pan under the chicken legs.

1 spaghetti squash – poke holes with a fork on spaghetti squash and cook in the microwave for 10 minutes on high.

For the chicken:

Preheat the oven at 450 degrees fahrenheit. Take carton of plum tomatoes and line the pan with all of the plum tomatoes then place the chicken legs on top, spread bruschetta mixture on top of the chicken legs and bake for 45 minutes at 450 degrees and then at 500 degrees for last 5 minutes to give it a roasted look.

When dishing up the whole dish, cut the spaghetti squash lengthwise in half and scrape the spaghetti squash so the squash comes out in spaghetti like strands and dress with salt and pepper and olive oil to taste then lay a small portion on each plate, add one chicken leg and bruschetta on top and serve.


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