6 cups cubed French bread
3 tbsp. olive oil, divided
1 onion, peeled and chopped
2 red bell peppers, seeded and chopped
8 oz mushrooms, quartered
1 lb boneless, skinless chicken thighs, cubed
1/2 tsp. dried Italian herbs
1 (28 oz can) crushed plum tomatoes in puree
1 tbsp. balsamic vinegar
4 oz part-skim mozzarella cheese, sliced
2 plum tomatoes, sliced

Heat oven to 400°F.

In a bowl, gently toss bread cubes with 1 tbsp. oil. Season with salt and pepper. Arrange bread in a single layer on a baking sheet; Bake 10 minutes.

Spray a casserole dish with cooking spray. Transfer bread to casserole dish. In large skillet, over medium-high heat, cook remaining oil, add onions, peppers, and mushrooms, cook 5 minutes. Add cubed chicken, cook for 5 minutes.

Stir in Italian herbs, crushed tomatoes and vinegar. Increase heat to high. Bring to boil. Reduce heat to medium, let simmer 5 minutes. Spread chicken mix over bread.

Top with mozzarella and sliced tomatoes. Bake 15 minutes or until heated through.

Submitted by: Sherry Monfils