I brought this bruschetta chicken recipe out of hiding. Seriously. I think it’s been at least 3 years since this bruschetta stuffed chicken has seen the light of day. This used to be a staple recipe in our kitchen, and for good reason. First of all, this chicken is easy to make, especially if you have a grill or a griddle pan. But more importantly, it is bursting with flavor from the basil, fresh tomatoes and one of my favorite ingredients, balsamic vinegar.
This bruschetta chicken recipe is fairly straight forward with the exception that I do flatten out the chicken after each breast is butterflied. It may seem like an unnecessary step but this will help the chicken cook more evenly and a bit quicker. The chicken breast that I have been cooking with lately have been SO DANG BIG that I find a few smacks with a frying pan definitely help ensure a more evenly cooked piece of chicken.
Can I tell you a little bit about my griddle pan? For those of you who do not have easy access to a grill year round you must, must, must have a griddle pan. We use ours weekly (especially in the middle of Winter here in Minnesota) as it is one of the quickest ways to prepare chicken, burgers, and kabobs without having to fire up the outdoor grill. And there is something to be said about the look and flavor of those grill marks, am I right? You can find the one I use here.
Up next, the bruschetta – arguably, the absolute best part of this recipe. To assemble, simply chop the tomatoes, basil, and garlic. Combine the fresh ingredients and dress with olive oil and balsamic vinegar.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 4 chicken breasts butterflied
- 1 cup mozzarella cheese shredded
- 8 smaill basil leaves
- 2 cups cherry tomates diced
- 2 gloves garlic minced
- 6-8 fresh basil leaves julieanned
- 1 Tbsp balsamic vinegar
- 2 tsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground black pepper
Ingredients
Chicken
Bruschetta
|
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- Open one of the butterflied chicken breasts and place between two sheets of plastic wrap or wax paper. Using a heavy pan, preferably cast iron, firmly strike the chicken 5 to 6 times to even out the breast. Repeat with the remaining 3 breasts.
- Season both sides of the flattened chicken with salt and pepper. On one-half of the inside of the chicken breast, spread 1/4 cup of mozzarella cheese and 2 basil leaves. Close the chicken breasts by folding over and tuck in any cheese or basil that might have fallen out.
- Grill the chicken on a preheated griddle pan on medium-low. Cook the first side for 3-4 minutes uncovered then covered for 3-4 minutes, repeat on the second side.
- While chicken is grilling combine all the bruschetta ingredients in a medium bowl.
- After plating the chicken, top each breast with 1/2 cup of the bruschetta. Serve immediately and enjoy!
Nutrition Facts:
Serves 4. Per serving: 394 calories, 14g fat, 5.5g saturated fat, 161mg cholesterol, 683mg sodium, 4g carbohydrates, 1g fiber, 2.5g sugar, 59g protein.
