Bruschetta Stuffed Chicken
"Weeknight chicken with some Italian flair."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
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
directions
- 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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RECIPE SUBMITTED BY
Food.com
United States
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