Bruschetta and Mozarella Stuffed Chicken
From jesuslincoln 16 years ago
- 35 minutes to make
- Serves 5
Tonight's dinner was super-simple: I just pounded out a couple of chicken breasts and stuffed them with a mixture of diced Roma tomatoes, olive oil, garlic, basil and mozzarella (mmmmm... how I love le fromage St-Albert. Read more ..). Oh yes. Back on track. I rolled up the chicken breasts, and since there was a little bit of the tomato mixture left over, I just drizzled it on top and then baked them. And they were incredible See less
Ingredients
- 4-5 boneless skinless chicken breasts, pounded flat (use rolling pin or coffee mug) shopping list
- Couple of roma tomatoes, diced into small "die" shopping list
- Splash of olive oil shopping list
- 4-5 slices thinly sliced fresh mozarella (you can use pre-packages or pre-sliced/pre-shredded for convenience) shopping list
- fresh basil shopping list
- few cloves of garlic, peeled and mashed shopping list
How to make it
- Preheat oven to 400 F
- For each pounded flat chicken breast:
- Lay one slice (or two, depending on how much you like mozarella) of mozarella on the chicken
- Place small handful of mixture of tomatoes, basil, garlic and olive oil
- Roll up chicken breast (place toothpick in the breast if you want to make sure it stays)
- Bake at 400 F for 30-40 minutes or until juices run clear
The Rating
Reviewed by 3 people-
This sounds wonderful!!
sparow64
in Sweetwater loved it
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I'm going to make this recipe- although I will use Antico brand bruschetta in a jar- it is so good, and I've never like jarred sauce or salsa!
suzalleogram
in Easthampton loved it
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This was a really great recipe- I wouldn't have thought to put these ingredients together this way. I will definitely make this again. Served with salad and roasted garlic ciabatta bread, broiled with a drizzle of olive oil. Delicioso! Thank you for ...more
suzalleogram
in Easthampton loved it
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