Bruschetta N Cheese Stuffed Chicken Breasts K
Elevate your dinner game with this irresistible Bruschetta N Cheese Stuffed Chicken Breasts K recipe! Tender, juicy chicken breasts are stuffed with a flavorful medley of shredded mozzarella, Parmesan, and a vibrant homemade bruschetta made with sweet Roma tomatoes, fresh basil, and a hint of garlic. Seared to golden perfection and baked until perfectly cooked, this dish marries the zesty freshness of bruschetta with the creamy indulgence of melted cheese, all wrapped in a protein-packed package. Italian seasoning and a balsamic marinade add a bold, aromatic finish, making it a crowd-pleasing meal that's as impressive as it is simple to prepare. Perfect for a family dinner or an elegant date night, this stuffed chicken pairs beautifully with a side of roasted vegetables or a crisp green salad. Ready in under an hour, it's a delightful fusion of classic Italian flavors and hearty comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 pieces Roma tomatoes
- 0.25 cup fresh basil leaves
- 2 pieces garlic cloves
- 0.5 cup mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, shredded
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Dice the Roma tomatoes into small pieces and place them in a bowl.
Finely chop the fresh basil leaves and garlic cloves. Add them to the bowl with the tomatoes.
Stir in the balsamic vinegar, 1 tablespoon of olive oil, salt, and black pepper. Mix well and let sit for 10 minutes to marinate.
Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a separate bowl, combine the shredded mozzarella cheese and Parmesan cheese.
Stuff each chicken breast with an even mix of the cheese and about 2 tablespoons of the bruschetta mixture. Secure the chicken breasts with toothpicks to keep the filling inside.
Sprinkle the chicken breasts with Italian seasoning and lightly season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, let the chicken rest for 5 minutes before removing the toothpicks and serving.
Top with remaining bruschetta mixture for added flavor and garnish with fresh basil if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
