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Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

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.

Mushroom-Bruschetta Stuffed Chicken Breasts

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? Quickly pan-fried asparagus? A big garden salad with fresh basil? All of the above?

Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

Mushroom-Bruschetta Stuffed Chicken Breasts Recipe Preparation

Preparation

  1. Preheat your oven to 375 F.
  2. In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, and olive oil, and season with salt and pepper to taste.
  3. Place the chicken breast on a work surface. Slice through the breast on the long side (with your knife parallel to the countertop) almost to the end, but don’t cut all the way through.
  4. Unfold the chicken (it should open like a book), and flatten using a meat mallet.
  5. 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.
  6. Roll up each chicken breast, making sure to keep the mixture inside. Secure with cooking twine or toothpick.
  7. 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.
  8. Place in the oven and bake for 25 to 30 minutes or until chicken is cooked through.
  9. Let the stuffed chicken breasts rest for 3 to 4 minutes before slicing and serving.
Mushroom-Bruschetta Stuffed Chicken Breasts Recipe
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Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

Inspired by the Italian dish, but minus the bread. Tomatoes and mushrooms make a quick but flavorful stuffing that goes with all kinds of sides.
Course Main Course
Cuisine American
Keyword bruschetta, chicken breast, mushroom
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 2268kcal
Cost 12

Ingredients

  • 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

Instructions

  • Preheat your oven to 375 F.
  • In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, and olive oil, and season with salt and pepper to taste.
    6 cremini mushrooms, 3 Roma tomatoes, 1/2 onion, 2 garlic cloves, 1 tbsp. balsamic vinegar, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 tbsp fresh basil
  • Place the chicken breast on a work surface. Slice through the breast on the long side (with your knife parallel to the countertop) almost to the end, but don’t cut all the way through.
    4 boneless
  • 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.
    Cooking twine or toothpicks
  • 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.
    Cooking fat
  • 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.

Nutrition

Calories: 2268kcal | Carbohydrates: 6g | Protein: 291g | Fat: 120g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 61g | Trans Fat: 6g | Cholesterol: 898mg | Sodium: 958mg | Potassium: 5323mg | Fiber: 1g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 31mg