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!
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. It 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.
Bruschetta Stuffed Chicken
A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked
- 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
Preheat the oven to 350ºF
- In a bowl add the tomatoes with their juice, the cheese, panko, and basil. Mix together well.
Add 1/8 tsp of the salt and pepper. Set aside.
- 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.
- Slice about 3/4 the way through the chicken, making a pocket.
- 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.
- By the spoon or handful, pack as much stuffing mix as the pocket can hold.
- This will vary from breast to breast.
- Place each stuffed breast in large baking dish.
Sprinkle the remaining salt, pepper, and granulated garlic on the outside of the breast.
Pour the Italian salad dressing over the top of each chicken, making sure each breast has been coated.
Bake uncovered for 20 minutes.
Pull the chicken out and baste with the dressing that has pool or more in reserves.
Continue baking for another 15 minutes or until the chicken reaches 150ºF.
Remove from the oven and allow to sit for at least 5 minutes, the chicken will continue to cook reaching 165ºF
Give them a final baste; serve and enjoy.
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.