Bruschetta Stuffed Chicken Breasts Recipe By Indiana Mommy Cooking From The Heart Land

BRUSCHETTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil.
• In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper.
• 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.
• 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.
• Bake for approximately 30 minutes.
• 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.

BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F
• Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
• Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
• Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
• Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
• Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

BRUSCHETTA & CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Put tomatoes with their juice, 1/2 C cheese, seasonings, and dry stuffing mix in a large bowl and mix. Put bowl aside and prepare chicken.
• If the chicken breasts are small, put a breast between sheets of plastic wrap and pound the chicken with a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick.
• If the chicken breasts are large and very thick, cut them in two by cutting through the thickness of the breast, then pound as described above.
• Repeat for all the chicken breasts.
• Place the chicken, two breasts at a time, smooth side down on a plate.
• Spread evenly with stuffing mixture.
• Starting at the narrow end, roll the chicken as tightly as possible around the stuffing mixture.
• Place, seam-sides down, in an oiled 13x9 inch baking dish.
• Drizzle evenly with dressing.
• Bake for 40 minutes.
• Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is cooked through (170 degrees internal temp).

BRUSCHETTA STUFFED CHICKEN

Steps:

• 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.

BRUSCHETTA 'N CHEESE STUFFED CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. Place 2 chicken breasts in a freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture. Roll chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.