Bruschetta-Stuffed Chicken Breasts

Submitted by Alison J.

"Delicious and healthy. I've been experimenting with different flavours of stuffed chicken lately, and this newest combination reminds me of all the freshness of a summer garden."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 3

ingredients

• 3 boneless skinless chicken breasts
• 1⁄2 tomatoes, diced
• 3 tablespoons fresh basil, chopped
• 1⁄4 cup mozzarella cheese, shredded
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons olive oil
• 3⁄4 cup Italian seasoned breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• salt and pepper, to taste

directions

1. Preheat oven to 350°F.
2. Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil.
3. In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper.
4. Place chicken breasts, one at a time, into a zip-top bag. Pound with a tenderizing mallet or a rolling pin until uniformly about 1/4" thick.
5. Distribute tomato mix evenly on top of the chicken breasts. Roll each breast up, starting from one of the narrow ends. Moisten with water and roll in bread crumb mixture.
6. Bake for approximately 30 minutes.
7. Optional: about 5 minutes before cooking time is up, top each breast with a little of the reserved tomato mix. Continue baking until cheese is melted.

Reviews

[TraceyM111]

I made this tonight and it was excellent. Easy to make and delicious.

 

[Bayhill]

Yummo!! We LOVED these chicken breasts! The bruschetta mixture added lots of wonderful flavor to the chicken. I doubled the recipe to serve 6 and there were no leftovers. I got rave reviews from everyone. After rolling up the chicken, I tied it closed with kitchen twine. Also, I dipped the chicken into a beaten egg, instead of water, before rolling into the breadcrumbs. I baked them in a pan sprayed with cooking spray and also sprayed the tops of the chicken with the cooking spray before baking. I topped the chicken with a small amount of the bruschetta mixture during the last 5 mins. of baking. Thank you for sharing this fantastic recipe...it is definitely a keeper! *Made for PAC Spring '08*

 

[liltle fruitcake]

SOOOooo good, thank you!