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.