Go Back
+ servings
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.