Roasted Tomato Chicken Crostata

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About the Recipe:  Recipes that bake upside down are always fun to make. This chicken dish combines lots of Italian flavoring with fresh tomatoes, savory herbed chicken, a tomato basil bread stuffing, peppered cheese, and a flaky crust. Just add the layers, bake in the oven, flip over, and enjoy.

My Recipe from:  Midwest Living Magazine Recipe Contest – recipe won People’s Choice Award in Branson, Missouri

For More Information See:
https://www.midwestliving.com/recipe/roasted-tomato-chicken-crostata/#

Cook’s Note:  The amount of tomato slices will vary depending on the size of your tomatoes. When you turn it over, occasionally a tomato slice or two might stick, just replace on top of crostata.  It can be prepared in one large oven-safe skillet if desired. It’s delicious served with a fresh Italian salad and glasses of chilled Italian red wine. You can also use your own pie crust in place of the premade one.

Bake Crostata: Bake in 425-degree F oven for 30 to 40 minutes or until golden brown.  Let rest 5 minutes.

To Serve: Carefully loosen edges. Place a large plate over skillet or baking dish; invert crostata onto the plate

Garnish the top with chopped parsley and fine crumbled cheese. Serve warm.

Serves: about 4 to 6  Cut into slices.

pdf for Copy of Recipe – Roasted Tomato Chicken Crostata

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