Chicken Bruschetta Bake

1 can (14.5 oz.) diced tomatoes, undrained
1 package (6 oz.) Stove Top Stuffing Mix for chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil
1 cup shredded mozzarella

Heat oven to 400. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in a 9x13 baking dish. Bake for 30 minutes or until chicken is cooked through.

This was tasty, easy and reasonably healthy. The bruschetta-like topping was the best part, so I'm thinking about trying this with veggies (eggplant, mushrooms, squash, etc.) instead of chicken next time.

I also served this with sauteed spinach with garlic:

2 tablespoons olive oil
2 tablespoons butter
6 cloves garlic, finely chopped
1 lb. fresh spinach, washed and dried
Salt and pepper to taste
2 tablespoons freshly grated Parmesan (I skipped this to make it slightly healthier)

Saute garlic in oil and butter for about 30 seconds over medium heat or until lightly golden, being careful not to burn the garlic. Add spinach and saute until just wilted, about 2-3 minutes. Remove from heat, season with salt and pepper and sprinkle with parmesan.