Chicken Bruschetta (Pillsbury Bake-Off Winner)

Ingredients

• 4 boneless skinless chicken breast halves
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 5 garlic cloves, minced
• 1/4 teaspoon salt
• 1/2 cup chopped red onion
• 1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves
• 3 medium Italian plum tomatoes, seeded, chopped
• 4 teaspoons balsamic vinegar
• 1/8 teaspoon fresh ground black pepper
• 1 ounce shredded fresh parmesan cheese
• fresh basil sprig, if desired

Instructions

1. Spray broiler pan with nonstick cooking spray.
2. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
3. Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
4. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
5. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
6. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
7. To serve, arrange chicken on individual plates.
8. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
9. Garnish with basil sprigs.