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Bruschetta Stuffed Chicken
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Italian-inspired
- Baked
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bruschetta Stuffed Chicken brings together 4 roma tomatoes, cut in 1/2-inch dice, 2 garlic cloves, grated, 3 tablespoons sliced basil leaves, plus more to garnish in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, medium bowl, knife, parchment-lined sheet pan, meat thermometer
Ingredients
- 4 roma tomatoes, cut in 1/2-inch dice
- 2 garlic cloves, grated
- 3 tablespoons sliced basil leaves, plus more to garnish
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt
- fresh ground pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
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Instructions
Preheat oven to 375 degrees F.
Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
To serve, top with reserved bruschetta and more basil.
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