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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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