Best Bruschetta Stuffed Chicken Recipes

BRUSCHETTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil.
• In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper.
• Place chicken breasts, one at a time, into a zip-top bag. Pound with a tenderizing mallet or a rolling pin until uniformly about 1/4" thick.
• Distribute tomato mix evenly on top of the chicken breasts. Roll each breast up, starting from one of the narrow ends. Moisten with water and roll in bread crumb mixture.
• Bake for approximately 30 minutes.
• Optional: about 5 minutes before cooking time is up, top each breast with a little of the reserved tomato mix. Continue baking until cheese is melted.

BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F
• Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
• Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
• Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
• Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
• Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

BRUSCHETTA & CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Put tomatoes with their juice, 1/2 C cheese, seasonings, and dry stuffing mix in a large bowl and mix. Put bowl aside and prepare chicken.
• If the chicken breasts are small, put a breast between sheets of plastic wrap and pound the chicken with a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick.
• If the chicken breasts are large and very thick, cut them in two by cutting through the thickness of the breast, then pound as described above.
• Repeat for all the chicken breasts.
• Place the chicken, two breasts at a time, smooth side down on a plate.
• Spread evenly with stuffing mixture.
• Starting at the narrow end, roll the chicken as tightly as possible around the stuffing mixture.
• Place, seam-sides down, in an oiled 13x9 inch baking dish.
• Drizzle evenly with dressing.
• Bake for 40 minutes.
• Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is cooked through (170 degrees internal temp).

BRUSCHETTA 'N CHEESE STUFFED CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. Place 2 chicken breasts in a freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture. Roll chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.

BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350ºF.
• Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
• Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
• Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

BRUSCHETTA N CHEESE STUFFED CHICKEN BREAST

Steps:

• Heat oven to 350. Combine tomoatoes, 1/2 C cheese, the basil and dry stuffing mix, stir til moistened. Place 2 chicken breast in large resealable bag. Pound chicken unitl 1/4 thick. Repeat with remaining chicken. Place chicken top sides down on cutting board spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place seamside down in 13/9 baking pan. Drizzle evenly with dressing. Bake 40 min, sprinkle with remaining cheese, bake additional 5 min.

BRUSCHETTA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
• Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
• Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
• Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
• Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
• To serve, top with reserved bruschetta and more basil.

BRUSCHETTA AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix tomatoes and liquid,1/2 cup Mozzerella cheese,parsley aand stuffing together in a large bowl and set aside.
• POUND CHICKEN 2 at a time in large ziploc bag.
• . Fill with stuffing in each breast and roll up.
• Place in a baking dish and drizzle with salad dressing.
• Sprinkle remaining cheese and Parmesan.Cover with foil.
• Bake 40 minutes at 350 degrees,until cheese is melted.

BRUSCHETTA CHICKEN STUFFED AVOCADOS

Steps:

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