Bruschetta is a traditional Italian appetizer featuring fresh tomatoes served on crusty bread. We’ve already covered one way to replace that bread with chicken, using thin slices of chicken breast to replace the bread as a base. But here’s another interpretation: cook the bruschetta right into the chicken breast as a stuffing.
To get enough surface area on the chicken breasts, you do have to do a little knifework, but it’s not bad. To cut the breasts open, put each breast down flat on the countertop or cutting board. Then hold your knife parallel to the counter and start cutting until you’ve almost (but not quite!) sliced the chicken breast into two flat pieces. You should be able to open the chicken breast flat on the cutting board, which gives you double the surface area to spread bruschetta on.
Writing all that out makes it look a lot harder than it is. In the time you spent reading the last paragraph, you could have cut all four chicken breasts.
The Italian inspiration for this recipe should give you some ideas for side dishes: what about roasted eggplant with lots of olive oil and a sprinkle of garlic powder? Quick pan-fried asparagus? A big garden salad with fresh basil? All of the above?
Mushroom-Bruschetta Stuffed Chicken Breasts Recipe
Protein: 40g / %
Carbs: 11g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 boneless, skinless chicken breasts
- 6 cremini mushrooms, minced
- 3 Roma tomatoes, diced
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1 tbsp. balsamic vinegar
- 2 tbsp fresh basil, minced
- 2 tbsp. olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
- Cooking twine or toothpicks
- Preheat your oven to 375 F.
- In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, olive oil, and season with salt and pepper to taste.
- Place the chicken breast on a work surface. Slice through the breast the on the long side (with your knife parallel to the countertop) almost to the end, but don’t cut all the way through.
- Unfold the chicken (it should open like a book), and flatten using a meat mallet.
- Divide the mushroom-tomato mixture evenly among the chicken breasts. Spread it on top of each breast, leaving 1 inch of space free around the edge.
- Roll up each chicken breast, making sure to keep the mixture inside. Secure with cooking twine or toothpick.
- Melt some cooking fat in an oven-proof skillet over high heat and brown the chicken breasts on all sides, 2 to 3 minutes per side.
- Place in the oven and bake for 25 to 30 minutes, or until chicken is cooked through.
- Let the stuffed chicken breasts rest for 3 to 4 minutes before slicing and serving.