6 cups cubed french bread
3 tbsp. olive oil, divided
1 medium onion, peeled and chopped
2 red bell peppers, seeded, 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 mozzarella cheese, sliced
2 plum tomatoes, sliced

Heat oven to 400°F.

In a bowl, gently toss bread cubes with 1 tablespoon oil. Season with salt and pepper to taste.

Arrange bread in single layer on baking sheet. Bake for 10 minutes in preheated oven. Transfer to a casserole dish that has been sprayed with cooking spray.

In a large skillet over medium-high heat, heat remaining oil, add onion, peppers and mushrooms. Cook for 5 minutes. Add cubed chicken. Cook 5 minutes, or until chicken is browned. Stir frequently.

Stir in Italian herbs, crushed tomatoes, and vinegar. Increase heat to high, bring to boil. Reduce heat to medium, let simmer 5 minutes. Spoon chicken mix over bread in casserole dish. Top with mozzarella and sliced tomatoes.

Bake for 15 minutes or until heated through.

Submitted by: Sherry Monfils