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Bruschetta Stuffed Chicken

Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked.
Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked. 
This post has been updated from its original April 2014 publishing with new photography, recipe clarification, and other grammatical updates. 

July 2018:

For the last year, life has been a whirlwind for me. I started a new business with a colleague, expanded my consulting company, and dealt with some sad family matters.

A result of all that, I have greatly neglected this website. However, I have not really stopped cooking. I have at least 25 recipes waiting for me to get them published. Time is my enemy that way.

I’m grateful that my business ventures (all three of them, this site included) have afforded me to hire out some help from time to time, so here’s to hoping I can post with a bit more regularity. One of the easiest ways to stay involved over here is to remake all my first posts, my first year of blogging or so. Those photos are on a scale between horrible to meh.

This Bruschetta Stuffed Chicken is one of those remakes. I remade this for a friend when her family was visiting and then went on to make it 3 more times within a 2 week period because I couldn’t get enough.

Hope you enjoy this recipe as much as I apparently do!

Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked ~ The Complete Savorist by Michelle De La Cerda
Original April 2014 text:
When I was deciding what I wanted to stuff this particular chicken with, my mind wandered all over the place.  Part of me wanted to do a Florentine stuffing.  Another part of me wanted to do a reversed chicken parmesan.  Ingredients kept milling around and when I settled on the ones I wanted, I realized I had the makings of a bruschetta.   I’ll revisit those other stuffing ideas later too!

What is Bruschetta?

Bruschetta is an Italian appetizer of grilled bread rubbed with garlic and drizzled with olive oil and salt. The most famous topping is tomatoes, although anything can top it. Bruschetta is pronounced Broo-sket-a instead of brutal-shet-a. The sch is a hard K sound instead of soft sh sound.

Obviously my Bruschetta Stuffed Chicken is not authentic, hell, it isn’t even a bruschetta, but it is delicious.

I had help in the kitchen for this dish.  A friend was over to receive a cooking tutorial. It was a lot of fun teaching him about tasting for seasoning, the chiffonade cut for basil, among other things.  It was nice to work in the kitchen with someone who sincerely wanted to learn something food and cooking and was willing to work. Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked ~ The Complete Savorist by Michelle De La CerdaIt was also amusing to watch him stuff the chicken, he was so tender and gingerly about it whereas I was just shoving it in there. For the stuffing, I used panko, but you could use regular bread crumbs or even broken pieces of croutons.  If you like your stuffing more cheesy add an extra ½ cup of mozzarella cheese.  I stuffed 5 rather large chicken breasts and still had some leftover bruschetta mix.

This mixture would also work wonderfully in pork chops.
Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked. 

Bruschetta Stuffed Chicken

Course: Dinner
Cuisine: Italian
Keyword: bruschetta, Chicken, easy dinner, tomatoes
Servings: 6
Author: Michelle De La Cerda

A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked

Print

Ingredients

  • 1 can petite diced tomatoes
  • 3/4 cup panko
  • 1 cup mozzarella cheese +/-
  • 2 tbsp freshly chopped basil; ribbon cut plus more for garnish
  • 1/4 tsp black pepper; to taste; divided
  • 1/4 tsp Salt; to taste; divided
  • 1/8 tsp granulated garlic; to taste
  • 6 chicken breasts
  • 1 cup Italian salad dressing

Instructions

  1. Preheat the oven to 350ºF

  2. In a bowl add the tomatoes with their juice, the cheese, panko, and basil. Mix together well.
  3. Add 1/8 tsp of the salt and pepper. Set aside.

  4. Using a sharp knife, make a slit in the thick part of the chicken, starting at least an inch from the end of the breast.
  5. Slice about 3/4 the way through the chicken, making a pocket.
  6. Stop slicing as the chicken begins to narrow at the other end, leaving the "tail" end of the breast whole, not part of the pocket.
  7. By the spoon or handful, pack as much stuffing mix as the pocket can hold.
  8. This will vary from breast to breast.
  9. Place each stuffed breast in large baking dish.
  10. Sprinkle the remaining salt, pepper, and granulated garlic on the outside of the breast.

  11. Pour the Italian salad dressing over the top of each chicken, making sure each breast has been coated.

  12. Bake uncovered for 20 minutes.

  13. Pull the chicken out and baste with the dressing that has pool or more in reserves.

  14. Continue baking for another 15 minutes or until the chicken reaches 150ºF.

  15. Remove from the oven and allow to sit for at least 5 minutes, the chicken will continue to cook reaching 165ºF

  16. Give them a final baste; serve and enjoy.

Recipe Notes

You can sub out the can tomatoes for fresh ones, but they still must be diced fairly small. I'm a fan of grape or cherry tomatoes when I need small cuts. 

Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked. 

Bruschetta Stuffed Chicken ~ A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked. 

Original Publication Photograph

 

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21 Comments

  • Reply
    Eunice Dillon
    April 13, 2014 at 1:23 am

    I’m going to try this one – it looks absolutely marvelous!

    • Reply
      Michelle
      April 14, 2014 at 11:58 pm

      Eunice, I hope you enjoy them. Let me know what you think. They were fun to make and even more fun to eat!

  • Reply
    Ethnic Food
    August 6, 2014 at 12:44 am

    magnificent post. i love stuffed chicken

    • Reply
      Michelle
      August 8, 2014 at 11:37 am

      Thank you. I love it too. Hope you enjoy it.

  • Reply
    Aggie
    February 5, 2015 at 6:26 am

    This looks so good!

    • Reply
      Michelle
      February 5, 2015 at 7:38 pm

      It’s been awhile since I made it and have been craving it.

  • Reply
    Sandi Gaertner (@sandigtweets)
    February 5, 2015 at 9:34 am

    I agree, this looks wonderful. I am thankful they make a great gluten free panko so I can give this a try for dinner this week.

    • Reply
      Michelle
      February 5, 2015 at 7:40 pm

      It’s so good and I am happy there are GF products you can use to sub for all my gluten-ness.

  • Reply
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  • Reply
    Delaney | Melanie Makes
    July 25, 2018 at 7:15 pm

    This chicken looks so juicy!

  • Reply
    Anna
    July 25, 2018 at 8:59 pm

    Adding this stuffed chicken to our menu for next week. Looks incredible!

  • Reply
    Dee
    July 25, 2018 at 9:15 pm

    This looks an amazing idea! It’s a must-make for me!

  • Reply
    Abeer
    July 26, 2018 at 7:41 am

    My kids will love this dish. Looks great!

  • Reply
    Allyson Zea
    July 30, 2018 at 10:42 am

    I love fresh basil and fresh tomatoes from the garden for this recipe!

  • Reply
    Erin
    August 13, 2018 at 10:18 am

    The fresh basil makes this absolutely amazing!

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